| | Directions | 1. Heat oil in large ovenproof nonstick skillet on medium heat. Add onion and asparagus; cook and stir 2 minutes. Reduce heat to medium-low.
2. Beat eggs, milk, dill, salt and pepper in medium bowl. Stir in smoked salmon. Pour into skillet. Cook without stirring 5 minutes or until eggs are set on bottom. Sprinkle with cheese.
3. Broil 4 to 5 minutes until eggs are set and cheese is lightly browned. Sprinkle with additional dill, if desired.Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof. |
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 medium onion, chopped |
| - | | 12 asparagus spears, ends trimmed and cut into 1/2-inch pieces (about 1 cup) |
| - | | 6 eggs |
| - | | 1/4 cup milk |
| - | | 1 teaspoon McCormick® Dill Weed |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon McCormick® Black Pepper, Ground |
| - | | 1 cup coarsely chopped smoked salmon |
| - | | 1 cup shredded Swiss cheese |
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| | Nutrition (per serving) | |
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