Made with fresh slender asparagus from the farmer’s market: about 15.
4 Eggs, lightly beaten
4 White button mushrooms, chopped
Sliver of onion, chopped,
Few pieces of ham, or sausage, chopped
One olive, preferably jalapeno stuffed
Shredded cheese, we used Manchego
(This is made using a stainless steel pan)
Saute the onion and mushrooms in some olive oil in a 10” pan. Chop and throw in the asparagus. Keep on the heat until the asparagus are cooked to your liking. Throw in the ham and olive to warm them up, then scrape the whole thing into a plate.
Clean the pan and heat it up till the water drops roll. Add a tablespoon of olive oil and a tablespoon of butter and swirl it around. Pour in the eggs. Put the ham/asparagus mixture on top and sprinkle with cheese. Put the lid on till the eggs firm up. Flip it if you feel brave. Some fresh basil sprinkled on top is nice.