In a small bowl, whisk together eggs, milk, salt, pepper, and pepper flakes. Set aside.
Cut tops of asparagus off and set aside (use for garnish). Chop remainder of asparagus spears and chives.
In a small skillet, heat butter until melted over medium heat. Sauté cut asparagus (tops and stem) and chives until tender (approx. 5 minutes). Remove asparagus tops and set aside (for garnish). Add beaten eggs to veggie skillet. As eggs begin to set, lift edges letting uncooked egg flow underneath. Cook until egg is cooked (flipping once). Top with grated cheese and fold in half or leave open faced. Top with asparagus spears.
Serve immediately with your favourite Kinnikinnick Soft Bread.
Tips & Variations
- Substitute egg whites for whole eggs if desired.