Ingredients
1 lb asaparagus, woody ends snapped off
2 cups shredded carrots (about 8 oz)
1 Tbsp olive oil
8 large eggs
1-1/2 cups (6 oz) shredded smoke Gouda or mozzarella cheese
1/2 cup sliced scallions

Cooking Directions
1.) Bring 1 cup water to a boil in a large nonstick skillet. Add asaparagus and carrots. Reduce heat, then cover and simmer for 5 to 6 minutes or until aparagus are crisp-tender. Drain well and wipe out skillet.
2.) Heat oil in skillet over medium heat. Add potatoes then sprinkle with 1/2 tsp salt and cook for five minutes, or until bottoms are slightly browned. Turn with a spatula and press down, pushing some potatoes up the sides of the skillet.
3.) Break eggs into a bowl; add 1/2 tsp salt and beat with a fork or whisk until well broken up. Pour over potatoes. Top with carrots and asparagus. Cover and cook over medium-low heat for 10 minutes, or until eggs are almost set.
4.) Sprinkle with cheese and scallions, cover and cook 2 to 3 minutes until eggs are set and the cheese is melted.

Tip: Hold asparagus with one hand near the woody bottom end, the other a little closer to the tip. Bend spear until it snaps; discard the woody end. You can do at least 3 spears at a time.