2 large red potatoes, diced
1/2 lb asparagus, cut in 1 inch pieces
1 1/2 cups of mixed mushrooms (shitake, white button and cremini), diced
5 whole eggs
5 egg whites
1/4 cup shredded Dubliner cheese
3 tsp olive oil
sea salt and pepper to taste
Pre-heat oven to 350 degree. Heat 2 tsp olive oil on medium heat in large skillet (I used cast iron since it can go in the oven – make sure your skillet can) and add the potato. Stir occasionally until potatoes are soft and slightly browned. In the meantime bring a pot of water to a boil. Add the asparagus and blanch for 2 minutes. Remove asparagus and put it directly into cold water.
Remove the cooked potatoes from the skillet. Add 1 tsp olive oil to the pan along with the mushrooms. Saute until light brown, then add the potatoes back in, along with the drained asparagus.
Combine the whole eggs and egg whites in a bowl, and beat with a fork until combined. Add the eggs to the skillet, stir with the veggies for 1 minutes. Add salt and pepper at this time. Top the mixture with the cheese then place the skillet in the oven and bake for 20 minutes. Remove once the egg mixture is set (poke with a knife and if it comes out clean it’s done).
Let it sit for at least 5 minutes. Enjoy warm, at room temperature or chilled.