- Cook Time
- Prep Time
- 1 pound medium asparagus, trimmed
- 2 tablespoons extra-virgin olive oil
- 6 green onions, sliced
- 10 eggs
- Pinch coarse salt
- 1/8 teaspoon freshly ground pepper
- 3 tablespoons freshly grated Parmesan cheese
In an ovenproof nonstick skillet, heat olive oil over medium heat; add green onions and asparagus, cook 2 minutes. Meanwhile, whisk eggs, salt and pepper in a large bowl; pour over asparagus mixture and sprinkle with Parmesan cheese; cook until slightly set, about 4 minutes. Pierce holes in egg mixture and lift edges slightly to allow eggs to run to corners of pan, cook another 2 minutes; do not stir. Transfer skillet to oven and broil until eggs are set and top is golden and puffy, about 3 minutes. Let cool slightly. Remove from pan and cut into wedges. Serve warm or at room temperature.
It is important to use an ovenproof nonstick skillet; if you do not have one, use the one you have but wrap the handle with foil.