Ingredients
1 pound fresh asparagus, trimmed and cut into 2-inch pieces.2 small red potatoes, halved and thinly sliced1-1/2 cups sliced sweet onion (1/2 inch thick)2 tablespoons olive oil, divided 1/2 teaspoon salt, divided1/2 teaspoon pepper, divided 4 large eggs1/2 cup 2% milk1 cup finely chopped fully cooked ham3 garlic cloves, minced1/2 cup shredded part-skim mozzarella cheese1/4 cup grated Parmesan cheese2 tablespoons minced fresh basil
Preparation
Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased baking sheet. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway through cooking.
Meanwhile, whisk eggs, milk, and remaining salt and pepper until blended.
Reduce oven setting to 350°. In a large ovenproof skillet, heat remaining oil over medium-high heat. Add ham; cook and stir 2-3 minutes or until lightly browned. Reduce heat to medium. Add roasted vegetables and garlic; cook 1 minute longer. Pour in egg mixture; sprinkle with cheeses and basil.
Bake, uncovered, 15-18 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
