In medium bowl, combine eggs, milk, basil, salt, garlic powder and pepper; mix well. Set aside.
Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add asparagus; cook and stir 2 minutes. Add potatoes; cook and stir 3 minutes.
Reduce heat to low. Pour egg mixture into skillet. Cover loosely; cook 15 to 20 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
Sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted. Cut into 8 wedges.