Smoked Salmon with Eggs and Asparagus

1 Tbsp. butter
1 small onion, diced
1 cup trimmed, chopped fresh asparagus
salt and pepper, to taste
4 eggs
1 Tbsp. water
1 Tbsp. chopped flat-leaf parsley
Salt and freshly ground pepper
1/2 cup chopped smoked salmon
1/4 cup shredded white cheddar cheese

In a large, nonstick skillet over medium-high heat, melt the butter and
saute the onions until soft and beginning to brown. Add asparagus and
saute for an additional 5 minutes or until the asparagus is tender. Season
with salt and pepper.
In a small bowl, break eggs and whisk with water. Whisk in parsley and
season with salt and pepper.
Pour egg mixture into the skillet on top of asparagus mixture and stir
with a spatula. Top the eggs with the smoked salmon and then the cheese.
Cook for 2 to 3 minutes or until the eggs begin to set. Place pan under
the broiler preheated to high and cook for another 2 minutes, until cheese
bubbles and begins to brown. Remove from oven and let stand 1 minute.
Serve warm.
Serves 4.
Calories 165, Carbs 3 g, Fiber 1 g.

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