Ingredients:

1 Tbsp olive oil
1 med onion, chopped
12 asparagus spears, trimmed and cut into ½-inch pieces
6 eggs
1/4 cup milk
1-1/2 tsp Urban Accents Dillwood Grove
1/4 tsp pepper
8-oz smoked salmon, coarsely chopped
1 cup shredded Swiss cheese

Directions:

Preheat broiler.  Heat oil in large ovenproof skillet over medium heat.  Add onion and asparagus; cook for 2 minutes.  Reduce heat to medium low.  In medium bowl, beat eggs, milk, Dillwood Grove and pepper; stir in smoked salmon.  Pour into skillet and cook without stirring for 5 minutes or until eggs are set on bottom.  Sprinkle with cheese.  Broil for 4-5 minutes until eggs are set and cheese is lightly browned.  Turn out onto serve platter and cut into wedges to serve.