Categories: Egg dishes

Ingredients

• 1 Tbsp. unsalted butter
• 1/2 onion, finely diced
• 1 small bunch asparagus, woody ends snapped off, chopped (about 2 cups)
• Salt and pepper
• 7 large eggs
• 3 oz. goat cheese, crumbled

Directions

1. In an 8-inch oven proof nonstick skillet or cast-iron pan, melt butter over-medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add asparagus. Sprinkle with salt and pepper and cook, stirring occasionally until just tender, about 6 minutes longer.

2. Preheat broiler to high. In a medium bowl, whisk together eggs; season with additional salt and pepper. Pour eggs over onion-asparagus mixture, stir to combine, then dot surface with goat cheese. cook without stirring until eggs are set on bottom and beginning to set on top, about 5 minutes.

3. Transfer skillet to oven and broil, 4 to 5 inches from heating element, until eggs are completely set and beginning to brown, 2 to 3 minutes. Cut into wedges and serve hot or at room temperature.

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