 | | Directions |
- Preheat oven to 350° F, with the rack in the upper 1/3 of the oven.
- Heat a heavy oven-proof 10" skillet and melt butter.
- In a medium bowl, beat eggs, stir in cheese and asparargus, and then salt and pepper lightly. (Remember: the cheese will add salt also).
- When the butter is quite hot, add egg mixture, but don't stir. Reduce heat to medium low and cook about 5 minutes.
- Bake in preheated oven until the top is just set, about 10 minutes. Don't overcook or the eggs will be dry.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: oven-proof 10" skillet
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons butter |
| - | | 6 large eggs |
| - | | 1/2 cup shredded cheese |
| - | | 1 cup cooked asparagus, chopped |
| - | | salt and pepper to taste |
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