Ingredients
- 8 large eggs
- 3 tbs snipped chives plus additional for garnish
- Pinch cayenne pepper
- 3 tbs olive oil
- 1 1/2 cups diced red potatoes
- 1/2 cups thinly sliced onion
- 1/2 cups sliced mushrooms
- 1/2 lb asparagus cut in 1 inch pieces
- 1 tsp garlic minced
- 8 thin slices prosciutto chopped
- 1 1/2 cups shredded Gruyere
Servings:
Units:
Instructions
- Beat together eggs, Parmesan, chives, cayenne, and salt and pepper to taste.
- Heat 2 Tbs. oil in a large non-stick, oven-proof skillet over medium-high heat. Saute potatoes until lightly browned, about 8 minutes. Remove potatoes from pan with a slotted spoon
- Lower heat and add additional oil if necessary. Add onion and mushrooms and cook, stirring, until onion begins to brown, about 8 minutes. Add asparagus and garlic and cook until asparagus is just barely tender, about 3 minutes. Stir in prosciutto and cook 1 additional minute.
- Reduce heat to low and stir in eggs and potatoes. Stir in Gruyere. Cook until eggs are nearly set in the center, about 15 minutes.
- Preheat broiler and place skillet under element. Broil until eggs are set and lightly golden. Remove from oven and let rest 5 minutes. Garnish with additional chives.
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