2 tbsp. olive oil
1 lg. onion, peeled, ends removed, chopped
1/2 c. green pepper, washed, seeded, cored, chopped
2 c. hash browns
1 tsp. dried basil
1/2 tsp. dried thyme
6 slices bacon, cooked, drained, crumbled
7-8 oz. roasted peppers, drained, cut into coarse pieces
8 eggs or equivalent in egg substitute
2 tbsp. water
20 asparagus spears or 10 oz. frozen, defrosted
3 green onions, including tops, washing, ends removed, chopped and divided
2 c. Monterey Jack cheese, shredded
2 c. Cheddar cheese, shredded

Preheat broiler. In a large 12-inch cast iron skillet or other oven-proof skillet, heat olive oil over medium heat. Saute onions and green pepper for 2 minutes. Add hash browns and cook about 10 minutes. Stir in basil and thyme. Sprinkle with bacon and roasted peppers and continue. Serves 6 to 8.