INGREDIENTS
1
Baked potato
8
Basil, fresh leaves
1/4 cup
Green olives with pimentos
8
Mushrooms
1
Onion, medium thin
6
Spears asparagus
12
Eggs, large
2 dashes
Hot sauce
2
Red peppers, jarred roasted thin
1
Salt and freshly ground black pepper
1
Olive oil
2 tbsp
Butter
1/2 cup
Monterey jack, grated
1/4 cup
Parmesan, grated