2- Melt butter in 10-inch nonstick skillet over medium-high heat
and cook asparagus and onions, stirring occasionally, 8 minutes or
until vegetables are tender. Stir in Parmesan cheese, thyme, pepper
and egg mixture. Cook over low heat, lifting edges with spatula
and tilting pan to allow uncooked mixture to flow to bottom, until
eggs are almost set about 5 minutes. Remove from heat, then
sprinkle with Swiss cheese.