Serves 8–12.

1 pound asparagus
2 tablespoons olive oil
2 tablespoons butter
1 bunch spring onions, green tops removed and julienned into
¼-inch pieces
1 pound Yukon gold potatoes, cleaned and cut into ½-inch pieces
Salt and pepper
8 eggs
3 tablespoons milk or heavy cream
¼ cup grated Parmesan cheese
2 tablespoons chives, chopped
2 teaspoons salt
Cracked black pepper, to taste
3 ounces local goat cheese or creamy feta cheese, crumbled

Preheat your oven to 400°.

Remove the tougher stems from the asparagus. Working with 2 or 3 stalks at a time, cut the asparagus into ½-inch pieces and set aside.

In a cast iron or heavy bottomed 10-inch skillet, heat the olive oil and butter over medium-high heat.

Add the onions and cook for 3 minutes or until softened.

Stir in the potatoes, coating them in the oil and wilted onions.

Sprinkle the potatoes and onions with ½ teaspoon salt and pepper and continue cooking for 6 minutes, stirring occasionally.

While the potatoes are cooking, whisk the eggs, milk, Parmesan cheese and chives in a medium size bowl. Season with 1 ½ teaspoons salt and pepper.

Before adding the eggs to the skillet, increase the heat to high. Add the eggs and let them set for 2-3 minutes. You may have to run a spatula around the edges to let some of the runny eggs cook on the bottom.

Sprinkle the asparagus, goat cheese and chives over the top of the egg mixture. Place the pan in the oven and cook until it fluffs in the center, about 10 minutes.

Invert the pan onto a serving plate and cut into wedges. This can be served warm or at room temperature.