1/2 pound small red potatoes, unpeeled
6 large asparagus spears, ends peeled
1 cup finely sliced, spring green onions
2 tablespoons butter, divided
8 whole eggs
3 tablespoons heavy cream
2 tablespoons coarsely chopped herbs of choice
Salt and black pepper, to taste
3 ounces bacon, chopped and fried until crisp
4 ounces fresh goat cheese, crumbled
Preheat oven to 375 F. In a large pot of boiling, salted water, cook the potatoes until tender, about 15 minutes. Drain. When cool enough to handle, slice thickly.
Steam the asparagus spears for 2 or 3 minutes, cool in ice water to stop cooking and set color. Slice crosswise into bite-sized pieces.
Saute the onions in 1 tablespoon of the butter until softened.
Whisk the eggs and cream thoroughly. Stir in onions and the herbs. Season with the salt and pepper. Spread cooked asparagus and bits of remaining butter in bottom of a 10-inch, nonstick, ovenproof saute pan, over medium heat. When sizzling, after about 2 minutes, whisk egg mixture to recombine and pour over asparagus. Evenly distribute the bacon, potatoes and goat cheese around pan, being sure not to neglect outer edges. Cook for 2 minutes.
Transfer to preheated oven and bake until fully set, about 12 minutes. It will be a little loose in center. Pass pan under broiler for 1 minute or until lightly browned. Invert onto a warm serving plate, slice into wedges and serve hot or at room temperature.
Makes 4 servings.