Ingredients:

2 cups shredded cooked chicken
4 eggs, lightly beaten
1 cup chopped onion
1/2 cup chopped red
1/2 cup green bell pepper
4 garlic minced cloves
1/2 cup sliced mushrooms
1 medium size peeled, cooked and cubed potato
1 cup asparagus, cooked, cut into small pieces
1/3 cup of Parmesan cheese
1/2 tsp rosemary
1/2 tsp salt
1/2 tsp pepper
1 tablespoon olive oil

Directions:

• Heat olive oil over medium-high heat in large oven safe skillet. Saute red and green peppers, onion, and garlic 4 minutes, or until onions are translucent.
• Add potato and mushrooms to the contents. Cook additional 2-3 minutes, or until mixture is heated fully through.
• Beat eggs in a bowl. Turn heat to low. Stir in asparagus, chicken, the beaten eggs, rosemary, pepper, and salt. Mix well.
• Cook for 12-15 minutes, or until contents are lightly browned and set on the sides and bottom of skillet.
• Preheat oven to 325 degrees F.
• Sprinkle Parmesan cheese over top, and transfer the skillet to the oven and broil 4 to 5 minutes or until top is lightly browned. Serve immediately. Good for breakfast or dinner.

  Cool at room temperature for 20-25 minutes, if you prefer this to be a cold breakfast dish.

Yields 4 Servings.