Ingredients
Scale
- 1 teaspoon olive oil
- 1 large russet potato, peeled and cut into small chunks
- 1 teaspoon olive oil
- 3 – 5 green onions, chopped (including tops)
- 1 – 3 cloves garlic, chopped
- 1 – 2 cups fresh chopped asparagus
- 1/4 – 1/2 cup leftover cooked sweet corn (or frozen sweet corn, thawed)
- 6 eggs
- 1/3 cup water
- 1 Tablespoon chopped fresh dill and other herbs (I used fresh dill, tarragon and basil), chopped fine
- Salt & freshly ground pepper
- About 1 cup shredded Italian cheeses
Instructions
- Toss the first teaspoon of olive oil with the potato and microwave on high for about 3 minutes or until the potato is tender. Set aside.
- In a cast iron pan (or other nonstick saute-style pan), heat a teaspoon of olive oil over medium heat. Use a spatula to smooth it out and coat the bottom of the pan with the oil. Add the onion, garlic and asparagus and saute until the onion is tender and the asparagus is bright green and crisp tender. Stir in the corn and stir until warmed. Top with the cooked potatoes.
- While the asparagus is cooking, whisk together the eggs with the water and about half the herbs. Sprinkle liberally with salt & pepper. Pour the egg mixture over the asparagus and potatoes, then sprinkle with the remaining herbs and the shredded cheeses. Reduce heat to medium low, cover and cook for about 10 minutes, checking several times,until the cheeses are fully melted and the eggs are set in the middle.
- Remove from heat, let cool for a few minutes, then cut into wedges and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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