6 eggs

1/4 cup 35% cream

1 small onion, diced

2 teaspoons butter

1 bunch asparagus, washed and chopped

1/2 cup grated old Cheddar cheese

Salt and pepper

DIRECTIONS:

Preheat oven to 350 F.

Melt butter in an oven-safe 9inch sauté pan. Sauté onion and asparagus until softened, but not browned. Remove pan from the heat and set aside.

In large bowl, whisk together eggs, cream, salt and pepper. Stir in grated cheese. Pour egg mixture over sautéed vegetables. Bake in the oven for about 15 minutes, or until the eggs are set and no longer appear wet.

 

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