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1.5 pounds Yukon Gold potatoes, washed, unpeeled, and cut into 1" pieces
2 cups of asparagus spears, woody parts discarded, cut into 1" pieces
1 bunch green onions finely chopped - instead you could use shallots or onion here
1 cup Canadian bacon cut into 1" pieces - or sauteed mushrooms, for a meatless option
1 cup grated Gruyère cheese
8 large whisked eggs
1 tsp salt (or to taste
freshly ground pepper
1/4 cup Extra Virgin Olive Oil or replace with any of our infused olive oils
Preheat the oven to 375 F.
Place the cut potatoes into a pot, cover with water, and bring to a boil over high heat. Boil for 5 minutes, drain, and set aside.
In a large, oven-proof skillet (a 12" cast iron would be perfect) heat the olive oil over medium- high heat. Add the potatoes and cook until golden brown, turning once. Add the green onions, asparagus, and saute over medium heat for another 2 minutes.
Add the whisked eggs, salt, cheese, and pepper. Directly into pan, pour mixture over the potatoes, shake the pan a couple times to gently distribute the egg, and place the pan into the oven for 20-25 minutes, until the egg are cooked and the top is golden brown.
Remove from the oven, and run a knife along the inside perimeter to loosen. Allow to cool in the pan for 10-15 minutes, before turning over onto a serving plate. Cut into slices and serve.