Ingredients
5 large eggs1/2 cup grated Romano cheese1/2 cup vegetable broth1/4 teaspoon salt1/4 teaspoon pepper2 slices Italian bread (1/2 inch thick), cubed2 tablespoons olive oil2 cups cut fresh asparagus (1/2-inch pieces)1 medium onion, finely chopped1/2 cup shredded Gruyere cheese
Preparation
Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes.
In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender.
Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese.
Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.
