1. Saute and stir hashbrowns, asparagus and garlic in large skillet with oil over medium-high heat for 5-7 minute.
2. Beat eggs, milk, salt, pepper and add to potato mixture.
3. Cover and continue to simmer over low heat for 8-10 minute or until eggs are firm.
4. Sprinkle with cheese, cover and let set until cheese melts.
5. Cut into wedges and to serve.
Tip: Broil after sprinkling with cheese to lightly brown. Top with large slices of fresh tomatoes before serving.