Recipe courtesy of Kelsey Nixon
Episode: Eggs
30 min
10 min
20 min
serves 6


  • 2 TBSP olive oil
  • 6 small red potatoes, sliced
  • 2 cups torn fresh spinach
  • 1 bunch green onions, sliced
  • 1 cup grape tomatoes, sliced
  • 1 cup asparagus, diced
  • 1 tsp. crushed garlic
  • Salt and pepper, to taste
  • Salt and pepper, to taste 
  • 6 eggs
  • 1/3 cup milk
  • 1 cup shredded Asiago cheese


1.Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 6-8 minutes, until tender but firm. Mix in spinach, green onions, tomatoes, asparagus and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted. 

2.In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Asiago cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

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