- 1 cup onion, chopped
- 1/2 teaspoon basil, crushed
- 2 teaspoons oil
- 1 cup ham, diced, cooked
- 1 (14.5 ounce) can DEL MONTE® Whole New Potatoes, drained and chopped
- 1 (15 ounce) can DEL MONTE® Extra Long Asparagus Spears, drained
- 1 cup Swiss cheese, shredded
- 4 eggs, beaten
- Cook onion and basil in oil in 10-inch skillet until tender. Add ham and potatoes; cook 2 minutes.
- Arrange asparagus on top and sprinkle with cheese.
- Blend 1/4 cup water into eggs. Pour into skillet. Cover and cook on medium heat, 6 minutes. Uncover and cook 5 minutes or until set. Cut into wedges.