8 - eggs
¼ cup - cream
1 tbsp - olive oil
½ cup - yellow onion, finely chopped
8 - asparagus spears, diced
½ cup - sun-dried tomatoes
¼ cup - red bell peppers, diced
½ cup - roasted potatoes, diced
¼ cup - shredded Parmigiano Reggiano
Salt and pepper to taste
Preheat oven to 350F.
In a bowl, whisk eggs, cream, salt and pepper together. Set aside.
Preheat an oven-proof skillet to high heat and add oil. Sauté the onions until translucent. Add the asparagus, sun-dried tomatoes and peppers and sauté for 2 minutes. Add the potatoes and cook for another 1 minute.
Reduce heat to medium low and pour the egg mixture into the skillet. Stir constantly with a heat proof spatula, scraping the sides of the skillet until the eggs are almost cooked but still wet. Sprinkle cheese on top and bake until the eggs are firm (about 4 to 10 minutes depending on the size of your skillet).
GoldEgg Free Run Eggs Large, brown (dozen)
Dairyland Whipping Cream 36% Old Fashioned (1L)
Colavita Extra Virgin Olive Oil (500ml)
Onions, Yellow Jumbo (each)
Asparagus, Green (each)
Gull Valley Peppers, H.H. Red (each)
Potatoes, Yellow (each)
Parmigiano Reggiano, 24M Shredded (125g approx)
Morton Bassett Whole Black Pepper (60g)
Sifto Table Salt Slim Pack (1kg)