📝 Instructions
= Recipe
1. Preheat oven to 400°F with the rack in the middle position.
2. In a 10-inch nonstick skillet over medium heat, melt 1 tbsp butter and cook 1 lb asparagus, tough ends trimmed and cut into 2-inch pieces, until just becoming tender, about 5 minutes. Season with salt and pepper. Remove from heat and cool for 5 minutes.
3. In a medium mixing bowl, beat 10 eggs for about 30 seconds until fluffy. Season with salt and pepper. Pour eggs into the pan with the asparagus and top with crumbled 4 oz goat cheese. Transfer to the oven and bake until just set and no raw egg runs when pierced, about 15-18 minutes.
4. Serve warm, at room temperature, or cold. Leftovers keep for 4 days.
