Ingredients
Scale
- 2 – 4 stalks of asparagus
- 1/2 – 1 Tablespoon olive oil
- 1/4 cup chopped sweet onion
- 1 clove of garlic
- 3 – 5 mushrooms, cut in pieces or sliced (I used morel mushrooms)
- 3 – 5 eggs
- About 2 – 3 Tablespoons shredded crab meat
- 1 cup shredded Havarti cheese
- 2 Tablespoons sliced, crumbled MontAmoré cheese (or substitute Asiago)
- Red Robin Seasoning & fresh ground pepper
Instructions
- Preheat the oven to 350 F. Spray a small baking sheet with cooking spray and set the asparagus on the sheet. Brush lightly with olive oil. Bake at 350 for about 8 – 10 minutes or until the asparagus is bright green and crisp-tender. Chop the asparagus into small chunks and set aside.
- While the asparagus is baking, brush a cast iron or other frying pan with olive oil and heat over medium heat. Add the onion, garlic and mushrooms and saute for a few minutes until the onion is tender and the garlic is fragrant. Remove the onions & mushrooms from the pan and set aside. Again, brush the pan lightly with olive oil. Whisk the eggs with 1/2 Tablespoon water, sprinkle with seasoning & pepper and whisk some more until the egg mixture is smooth with no whites visible. Heat the pan over medium heat till hot, then pour in the eggs. The eggs should start cooking right away. Reduce the heat to low and sprinkle the eggs with the asparagus, the onion/mushroom mixture, shredded crab meat and then the cheeses.
- Cover and let cook for 5 – 10 minutes or until the cheeses are melted and bubbly. Serve hot, with toast.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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