8 large eggs
1 cup half and half
1 tsp. dried Italian seasoning
1 tsp. salt
1/4 tsp. ground black pepper
1 lb. asparagus, blanched and cut into 1" pieces
1 red pepper, cored and diced
4 oz. masacarpone cheese (or use cream cheese)
2 T. butter
2 T. olive oil
1/4 cup chopped chives
In a bowl, beat eggs, half and half, italian seasoning, salt and pepper until frothy. Stir in the asparagus, red pepper ans mascarpone cheese. Heat butter and oil in a non-stick ovenproof 10″ skillet. Add the egg mixture. Cook on medium heat for 3-4 minutes, lifting the eggs every minute or so. Place skillet in a preheated 400 degree oven for 10-12 minutes. Bake until firm and puffed. Invert into a platter, then invert back so that the top side is up. Sprinkle with chives. Cut into 6 wedges. Serves 6.
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