2 Servings 10 min Cook
1 Tbsp Canola Oil
5 Spear, medium (5-1/4" to 7" long) Asparagus
1 Medium whole (2-3/5" dia) Tomatoes
3 Large Egg
1/4 Medium (2-1/2" dia) Onions
Chop the vegetables into small cubes and add them to an oiled pan over medium heat.
Cook until onions are translucent and asparagus is tender.
Add eggs and scramble everything together until eggs reach desired doness.
Serve and enjoy!
