1/2 cup sliced green onions
1 pound (2 cups) asparagus spears, cut into 1-inch pieces
1 1/2 cups refrigerated shredded hash brown potatoes
1 teaspoon lemon pepper
1/2 teaspoon salt
4 ounces (1 cup) shredded mozzarella cheese
Chopped fresh parsley
Melt butter in 10-inch skillet until sizzling; add green onions and asparagus. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until crisply tender. Add potatoes; continue cooking, stirring occasionally, 3 minutes.
Reduce heat to low.
Combine milk, eggs, lemon pepper and salt in bowl; beat with whisk until well mixed. Add to potato mixture. Cover; cook 30-35 minutes or until center is almost set. Sprinkle with cheese. Remove from heat. Cover; let stand 2-3 minutes or until cheese is melted.
Cut into wedges. Garnish with parsley.
- Substitute 1 1/2 cups pasteurized refrigerated liquid egg substitute for the 6 eggs. While each whole egg contains about 5 grams of fat and 215 milligrams of cholesterol, egg substitute is cholesterol and fat free.
- Snap off the tough and woody ends of asparagus spears by gently bending the lower third of the spear---it will easily break in just the right spot. Discard tough ends.