All You Need
- 1 tbsp (15 mL) olive oil
- 1 cup (240 mL) Swiss cheese
- 1 medium onion, chopped
- 12 asparagus spears
- 6 eggs
- 1/4 cup (60 mL) milk
- 1 tsp (5 mL) Club House Dill Weed
- 1/4 tsp (2 mL) salt
- 1/4 tsp (2 mL) McCormick Gourmet Coarse Grind Black Pepper
- 1 cup (240 mL) smoked salmon
Heat oil in large ovenproof nonstick skillet on medium heat. Add onion and asparagus; cook and stir 2 minutes. Reduce heat to medium-low.
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.
Broil 4 to 5 minutes until eggs are set and cheese is lightly browned. Sprinkle with additional dill, if desired.