- 2 tablespoons butter
- 8 large eggs
- 1 cup cooked chopped asparagus
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon dill weed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In an 8-in. ovenproof skillet, melt butter. In a large bowl, beat eggs. Stir in the asparagus, 3/4 cup of cheese, dill, salt and pepper. Pour into skillet. Cook, without stirring, over medium-low heat for 8 minutes.
- Removing from the heat; sprinkle with remaining cheese. Bake at 425° for 6-8 minutes or until a knife inserted in the center comes out clean. Cut into wedges.
1 piece: 307 calories, 24g fat (13g saturated fat), 470mg cholesterol, 650mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 19g protein.