makes 6 servings
1 tablespoon unsalted butter
1/2 cup chopped asparagus
1/4 cup chopped scallions
1/2 cup white mushrooms, chopped
1 clove garlic, minced
1/8 teaspoon fine sea salt
1 cup cooked marrow beans
3 eggs
3 egg whites
1/4 teaspoon black pepper
1/8 teaspoon fine sea salt
1/4 teaspoon herbes de Provence
1/2 cup finely-grated Gruyère cheese
1. Place an oven rack in the top setting in the oven. Set the oven to broil.
2. Whisk together the whole eggs, egg whites, black pepper, sea salt, and herbes de Provence. Set aside.
3. Melt the butter in an oven-safe skillet over medium-high heat.
4. Add the asparagus and scallions, and cook until softened, about 2 minutes. Stir in the chopped mushrooms.
5. Add the garlic and salt and cook for an additional 30 seconds.
6. Pour in the egg mixture.
7. Use a spatula to allow the eggs to run underneath the veggies. Cook for 4-5 minutes, or until the edges of the eggs are set, but the center is still runny.
8. Remove the skillet from the heat and sprinkle the top evenly with the grated cheese.
9. Place the skillet in the oven and cook for an addition 4-5 minutes, or until the eggs are set and the cheese has melted. Keep your eye on the eggs while they are in the oven to prevent them from overcooking.
10. Remove from the oven and serve immediately.