- 3 tablespoons olive oil
- 1 sweet onion, chopped
- 2 cloves garlic, finely chopped
- 10 oven-roasted herbed red potatoes, cut in half
- 1 pound cooked asparagus
- 6 beaten eggs
- A handful of grated Pecorino Romano cheese
- Salt and pepper, to taste
Pre-heat the broiler.
Pre-heat an ovenproof nonstick skillet. Add the olive oil. Heat until hot. Add the onion and garlic. Cook until translucent.
Add the potatoes and asparagus. Heat through.
Pour the beaten eggs into mixture. Add salt and pepper, to taste. Heat on medium-low heat until the mixture is set.
Sprinkle with cheese and place under the broiler until finished.