1/2 pound fresh asparagus spears, trimmed
4 ounces (1 cup) sliced fresh mushrooms
1 medium (1/2 cup) onion, chopped
8 slices (2/3 cup) bacon, cooked, crumbled
1 small tomato, sliced
4 ounces (1 cup) shredded Cheddar cheese
Place asparagus spears in nonstick 10-inch skillet; add enough water to cover. Bring to a full boil. Cook over medium heat until crisply tender (5 to 7 minutes). Drain; transfer asparagus to small plate.
Melt butter in same skillet until sizzling. Add mushrooms and onion; cook over medium heat until tender (3 to 4 minutes).
Beat eggs in medium bowl until frothy; stir in bacon. Pour into skillet. Stir gently over medium heat to cook evenly on bottom (3 to 4 minutes). As egg mixture sets, lift edges with spatula to allow uncooked egg to flow underneath. Arrange tomato slices and asparagus on top. Cover; continue cooking until eggs are set (2 to 4 minutes). Sprinkle with cheese; cut into wedges.
Any combination of cooked broccoli, green bell pepper, red bell pepper, carrot, zucchini or summer squash can be substituted for tomato or asparagus.