Melt butter in a large non-stick skillet over medium heat. Sauté onions and asparagus until onions are lightly browned and asparagus is tender; reduce heat to low. Mix together eggs, cheese, and basil or tarragon; pour over asparagus and onions. Cook, undisturbed, for about 10 minutes or until eggs are set. Cut into wedges to serve. Makes 4 servings.
Approximate Nutrient Analysis per serving:
280 calories, 19 g fat, 10 g saturated fat, 360 mg cholesterol, 500 mg sodium, 11 g carbohydrate, 3 g fiber, 6 g sugar, 17 g protein