1 bag (10 oz.) H-E-B Ready, Fresh, Go! Asparagus
1 bag (10 oz.) Central Market All Natural Exotic and Wild Mushroom Blend
⅓ c. chopped H-E-B Ready, Fresh, Go! White Onion
½ red bell pepper, cut into thin strips
⅓ c. H-E-B Shredded Parmesan, Swiss, or Italian Blend Cheese
8 H-E-B Extra Large Eggs, lightly beaten
Cut 1 inch off the bottom of asparagus and discard. Cut asparagus spears in half and set aside. Heat a large, heavy skillet over high heat for 2 minutes. Add frozen mushrooms and cook, stirring often, until all liquid is absorbed. Place mushrooms in a bowl and set aside.
Clean skillet, then heat over medium heat for 2 minutes. Spray with nonstick cooking spray, add chopped onions, and cook for 3 minutes. Arrange mushrooms, red pepper strips, and asparagus over onions and cook for 2 minutes without stirring.
Combine beaten eggs with shredded cheese and pour over vegetable mixture. Cook over medium heat without stirring for 2 minutes. Reduce heat to low, cover, and cook for 15 to 20 minutes or until a knife inserted into the center comes out clean.
No Nutritional Information Available