1 C small red potatoes, cut into 1/2-inch pieces
1 small bunch asparagus, trimmed, cut into 1-inch pc
1 C carrots, sliced 2 green onions, sliced
6 large eggs 1 C shredded Cheddar
1 C light cream 1 tsp salt
1 T Tabasco 1/2 C frozen peas, thawed
Preheat oven to 350. Grease 9×9 inch baking dish or 1½ quart casserole and set aside.
Cook carrots & potatoes in boiling salted water 5 minutes until just tender; remove with slotted spoon; repeat with asparagus, cooking for 2 minutes. Drain all vegetables well.
Mix eggs and cream. Blend cheese, peas, onions, Tabasco and salt. Add cooked vegetables. Mix well.
Pour into baking dish. Bake 40 minutes until set.
Serve with fresh fruit for a delightful post-Santa treat!