Quick Egg And Hashbrown Lunch With Asparagus Recipe

Ingredients

4 eggs beaten with a tsp. of water

small onion chopped (optional)

6 frozen asparagus spears, chopped

frozen hash brown potatoes

1 tbsp. butter

salt and pepper to taste

Preparation

Melt butter in non-stick frying pan. Cover bottom of pan with one layer of frozen hash brown potatoes, add onion. Stir to coat with butter then add salt and pepper, cook stirring occasionally until potatoes start to brown. Add asparagus cook until tender. Add eggs, roll around pan to fill the pan. Cook until eggs start to brown on bottom. Flip mixture over and brown the other side. Serve.