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SERVES: 2-4
INGREDIENTS:

• 1 cup diced sweet onion (Vidalia, Texas or Mayan Sweet)
•  1 large clove garlic
•  Olive oil for sautéing veggies
•  4-5 baby potatoes (boiled ahead of time and then thinly sliced)
•  1 cup chopped asparagus
•  2 Tbs chopped mint
•  5 large eggs, beaten
•  Approx. 1/3-1/2 cup crumbled feta cheese
•  Country toast as needed (optional)

PROCEDURE:
Use a 10-inch nonstick pan with a good splash of olive oil to saute 1 cup of diced Vidalia onion and 1 large minced clove of garlic until they soften up.

Then add 4-5 1/2-inch thick sliced, cooked baby potatoes and 1 cup chopped asparagus and let those cook along for a few minutes.

While you are keeping your eye on that, take a minute to chop 2 Tbs of fresh mint and also beat 5 large eggs in a mixing bowl.

After 7-8 minutes, spread the potatoes out evenly in the pan, add a little more olive oil and add the chopped mint and the beaten eggs.

Immediately turn the heat down to medium low on the pan and also turn the oven onto the broiler setting.

Let the eggs cook along for a minute or two to start to set up, then sprinkle some crumbled feta cheese over the top and pop the pan underneath the broiler to finish up.

It'll take another 5-6-7 minutes to finish under the broiler and you can make some toast while that is happening.

HINTS:

Substitute regular cooking onions and use a different cheese if you like