Total time: 25 mins

Ingredients:

Yield: 6 servings

• • 1/4 lb fresh asparagus, trimmed and halved
  • 6 eggs
  • 8 bacon strips, cooked and crumbled
  • 1 cup sliced fresh mushrooms
  • 1/3 cup chopped onion
  • 1/4 cup butter
  • 1 medium tomato, sliced
  • 1 cup shredded cheddar cheese

Directions:

1. 1. Steam asparagus using steamer basket/bag until crisp-tender. Drain and set aside.
   2. In a bowl, whisk eggs until frothy; stir in bacon. In a large skillet, sauté mushrooms and onion in butter until tender. Add egg mixture. As eggs begin to set, lift edges, letting uncooked portion flow underneath until eggs are soft-set.
   3. Arrange asparagus over egg mixture to resemble spokes of a wheel. Top with tomato slices. Cover and cook over medium low heat until eggs are set. Sprinkle with cheese. Remove from heat.
   4. Cover and let stand for 3-4 minutes or until cheese is slightly melted.