1 Tbsp olive oil
6 small red potatoes (each cut into 8 wedges)
2 cups chopped asparagus (about 1” / 2.5cm pcs)
1/3 cup milk
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup crumbled feta cheese, divided
1/2 cup grated Parmesan cheese, divided
2 Tbsp chopped chives
Heat oil in a large skillet (about 10” or 25 cm) over medium heat. Add potatoes, cover and cook for 6 minutes, stirring frequently. Add asparagus; cook until asparagus and potatoes are almost tender, 4 to 5 minutes, stirring frequently.
Whisk eggs, milk, salt and pepper, 1/4 cup feta cheese, and 1/4 Parmesan cheese in a medium bowl. Pour egg mixture over vegetables. Sprinkle with remaining feta, Parmesan cheese and chives over top.
Reduce heat to medium-low; cover and cook until eggs are set, 8 to 10 minutes. Cut into wedges to serve.
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