Revised 2012 Oct 28
1/4 pound mushrooms, sliced
1/2 pound asparagus, cut into 1" pieces
1/4 pound cooked ham, 1/4" dice
2 ounces Gouda, shredded (about 1/3 cup)
4 ounces aged Cheddar cheese, shredded (about 2/3 cup)
7 large eggs
1 tablespoon Dijon mustard
1/4 cup 10% cream
1/4 teaspoon sriracha
1/8 teaspoon laos
1/8 teaspoon sereh pouder
1 tablespoon tomato paste, (optional)
3 tablespoons Pecorino Romano cheese, grated
salt, to taste
1 small tomato, thinly sliced
Preheat the oven to 400°.
Heat a 12" oven safe skillet over medium high heat. Melt the butter and sauté the mushrooms for 2 - 3 minutes
Add the shallots and asparagus and cook until asparagus is tender crisp (or to your taste) then add the ham to heat through. (if you like a little browning on the ham then do so earlier)
Reduce the heat to medium and add 2/3 of the shredded cheese and stir in.
Meanwhile whisk together all of the remaining ingredients except the tomato.
Pour the egg mixture into the pan and cook for 3 - 4 minutes all the while scraping the cooked egg into the centre.
Remove from heat and lightly press the tomato slices into the mixture. Top with remaining cheese and put into the oven for about 5 minutes or until the centre is done.
Substitute yogurt or sour cream for the 10% cream.Excellent leftover hot or cold.I had very large eggs so you might need 8.
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