INGREDIENTS
8
Asparagus spears, medium
1/2 cup
Bell peppers
1/2 cup
Parsley, fresh leaves
1
Red onion, halved, peeled and thinly sliced (about 3/4 cup), small
8
Eggs, large
3 tbsp
Butter or margarine, unsalted
1/2 tsp
Pepper
1 tsp
Salt
2 tbsp
Milk
8 tbsp
Parmesan cheese, grated