Time: 40 minutes
3 tbsp olive oil (and more to drizzle)
3/4 lb asparagus, trimmed and cut into 1/2 inch pieces
1 bunch swiss chard, chopped
1/2 onion, chopped
2 scallions, white and light green parts thinly sliced
8 large eggs
6 tbsp herbs of choice, roughly chopped
1/2 cup heavy cream
2 tbsp grated parmesan
black pepper and sea salt
Heat oven to 300°F. In a large skillet over medium heat, warm the olive oil until simmering. Add the asparagus, chard, onions, and scallions and cook for 5 minutes, stirring occasionally until asparagus is browned and tender.
Whist together the eggs, 4 tbsp of herbs, and cream. Whisk in parmesan, salt, and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
Bake for about 20 minutes until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
Sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Get creative- most any vegetable could be put in place here depending on what is available. No scallions? Try green onions. No chard? Try some kale. No asparagus? Try potatoes, tomatoes, beets…
!Thanks for visiting our website. You're using a very old browser and it's preventing this website from displaying correctly. To view this website, please upgrade your browser.