2 green onions or green garlic, including green tops
6-8 small red or gold potatoes, unpeeled
Salt and ground black pepper, to taste
½ tsp chopped fresh tarragon or parsley
2 Tbsp snipped fresh chives
3 Tbsp unsalted butter
11 eggs
⅓cup grated Parmesan cheese
½ cup shredded Swiss cheese
Instructions
Preheat the oven to 375° F.
Trim the tough ends off the asparagus spears. Place the asparagus on a steamer rack over boiling water, cover, and steam just until tender, but still a little crisp, about 2 minutes. Remove from the steamer and cut into 1-inch lengths. Set it aside.
Cut the potatoes into ⅛-inch-thick slices and set aside.
In a large sauté pan over medium heat, warm 3 tablespoons of olive oil. Add the onions or green garlic and sauté until soft and translucent, about 4 minutes. Add the potatoes, 1 tsp salt, the tarragon/parsley, and a few grinds of pepper and then sauté until the potatoes glisten, about 3 minutes, adding the remaining 1 Tbsp oil if needed to prevent sticking. Cover and cook until the potatoes are nearly tender, 6-8 minutes. Uncover, raise the heat to high, and cook, stirring constantly, until the potatoes are browned, 7-8 minutes. Stir in the chives and asparagus and remove from the heat.
In a large cast iron frying pan or ovenproof sauté pan over medium-high heat, melt the butter. Meanwhile, in a bowl, whisk the eggs until blended. Stir in the Parmesan cheese and season with a pinch of salt and a few grinds of pepper. Pour the eggs into the hot pan. Stir gently in the center and, as the eggs begin to set along the edges, use a spatula to push the edges toward the center, tilting the pan to let the uncooked egg flow to the edges. Cook until thickened but still moist, 3-4 minutes. Spread the onion-potato mixture evenly over the eggs.
Sprinkle the Swiss cheese on top, transfer to the oven, and bake the eggs until they have set, and the cheese has melted, 10-15 minutes. Remove from the oven and let stand for a few minutes, then cut into wedges and serve.
Notes
Recipe adapted slightly from Williams-Sonoma: Cooking at Home by Chuck Williams.
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