- 2T butter
- 1 pound fresh asparagus- tough ends snapped off and cut into 1-inch pieces
- 6 eggs, lightly beaten
- 1 cup shredded gruyere or swiss cheese
- sea salt and pepper to taste
Crack eggs in glass bowl and whisk lightly. Add 3/4 cup of cheese to egg mix and add to pan with asparagus. Cook on stove top until almost set but runny in middle. Sprinkle with sea salt and pepper and remaining 1/4 cup of cheese.
Pop in oven on broil for 3-4 minutes. When it is puffy and golden brown on top it is done.
This was an amazing Mother’s Day breakfast! Served with fresh cantaloupe, a warm biscuit with Fig and Ginger Jam (http://www.stonewallkitchen.com/shop/speciality-foods/jams-jellies-butters/jams/101320.html) and my kids favorite, maple and chicken sausages (http://www.applegatefarms.com/products/chicken_maple_sausage.aspx).