Ingredients

The following ingredients have 5 Servings
  • 2 tbsp olive oil
  • 2 small red potatoes (peeled and thinly sliced)
  • 1 bunch asparagus (ends trimmed and cut into 2-3" pieces)
  • 1 leek (quartered and sliced (white and light green parts only))
  • 8 large eggs
  • 3 tbsp whipping cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • pinch nutmeg
  • 1/2 cup cheddar cheese (shredded)
  • 2 tbsp parmesan (shredded)
  • 3 strips cooked bacon (crumbled)

Instruction

  • Add olive oil to an 11-inch nonstick ovenproof pan, set over medium-low heat. Add the slices of red potatoes, covering the entire bottom of the pan, cook until tender (turning half way through), then remove from the pan and set aside. Pour in remaining tablespoon of olive oil, when hot, add the asparagus (season with a pinch or two of additional salt and pepper) and sauté until crisp about 2 minutes. Add the leek and cook until tender, another 2-3 minutes. Return the potatoes to the skillet.
  • Turn heat up to medium-high. Whisk together eggs, whipping cream and seasonings in a medium size mixing bowl. Pour into the pan and sprinkle in half of the cheeses and all of the bacon crumbles. Cook for 3-5 minutes or until the eggs start to set. Sprinkle with remaining cheese and place under the broiler until the top is set and golden brown, about 5 minutes (depends on the broil setting you use). Remove from the oven and let cool for 3-4 minutes before cutting and serving.