• 4 asparagus spears, trimmed & sliced
• 6 baby Yukon Gold potatoes, diced
• ¼ cup fresh corn kernels
• ¼ cup diced red onion
• 1-2 tbsp butter
• 5 eggs
• ½ cup heavy or light cream
• ½ cup shredded cheddar cheese
• ½ cup shredded Gruyere cheese
• salt
• ground black pepper

Garnishes (optional)

• chopped parsley
• drizzle of olive oil
• ground black pepper

Equipment

• nonstick oven-safe skillet

Poach Asparagus

1. Add a small amount of cold water to a small pan or skillet and bring to a boil
2. Add a pinch of salt
3. Add asparagus and poach 1 - 1½ minutes until tender
4. Drain or remove from water with a slotted spoon, then refrigerate until cool

Poach Potatoes

1. Add a small amount of cold water to a small pan or skillet and bring to a boil
2. Add a pinch of salt
3. Add diced potatoes and poach 12-14 minutes until tender but not soft or breaking apart
4. Drain or remove from water with a slotted spoon, then refrigerate until cool

Combine & Bake

1. Preheat oven to 350º
2. Brown butter in a nonstick skillet over medium heat
3. Whisk together eggs and cream and set aside
4. Add asparagus, potatoes, corn and red onion (or vegetables of choice) to the melted butter and stir to coat vegetables with the butter
5. Pour in the egg and cream mixture
6. Top with shredded cheeses and a pinch or two of salt and pepper and stir to combine ingredients
7. Place skillet in the oven and bake 30-40 minutes, until set and mixture is not jiggly
8. Slice, plate and garnish with a drizzle of olive oil, chopped parsley and cracked black pepper