Ingredients

• 8 eggs
• 1 medium yellow onion, cut lengthwise
• 1 bunch asparagus, cut in 1/2 inch diagonal slices
• 3 cloves garlic, crushed
• 6 to 8 oz mushrooms, sliced
• 3 oz pancetta, chopped
• 2 to 4 T olive oil
• 1 T butter
• 5 oz goat cheese
• 2 T stoneground mustard
• black pepper to taste
• chopped flat leaf parsley

Directions

(preheat oven to 450F)

1. In a medium heat oven proof (cast iron) skillet, brown pancetta and remove from pan. Add onions to pan and saute until translucent and remove from pan. Melt butter and add 2 T of olive oil. Add mushrooms to pan, cooking until mushrooms starting to turn golden brown and remove from pan. Add asparagus and saute about 3 minutes and then add garlic and ground black pepper. Cook about 1 min and then deglace pan with a splash of white wine.
2. In a large bowl, beat 8 eggs until well mixed. Add goat cheese and mustard and beat until goat cheese is small lumps in eggs.
3. Add back pancetta, onion, mushroom to asparagus mixture and stir. Pour eggs over vegetables in the pan. Simmer until bubbles start to appear. Place pan in oven until top puffs and is turning golden brown. Approximately 15 minutes.
4. Remove from oven and top with parsley.
   

Servings: 4 - 6