• 1 1/2 lbs yukon gold potatoes washed, unpeeled, cut into 1″ pieces
  • 2 cups fresh asparagus spears woody parts trimmed, cut into 1″ pieces
  • 1 bunch green onion finely chopped
  • 1 cup back bacon cut into 1″ pieces
  • 1 cup Gruyère cheese grated
  • 8 large eggs
  • 1 tsp salt
  • pepper to taste
  • 1/4 cup Olive the Best Basil Infused EVOO


  1. Preheat the oven to 375 F.
  2. Place the cut potatoes in a medium pot, cover with water, and bring to a boil over high heat. Boil for 5 minutes, drain, and set aside.
  3. In a large, heavy, oven-proof skillet (a 12″ cast iron is ideal) heat the olive-oil over medium high heat. Add the potatoes and cook until golden brown, turning once. Add the green onions and asparagus, and sauté over medium heat for another 2 minutes.
  4. Whisk together the eggs, salt, cheese, and pepper. Pour over the potatoes directly into the pan, shake the pan a couple times gently to distribute the egg, and place the pan in the oven for 20-25 minutes, until the egg is set and the top is golden brown.
  5. Remove from the oven, and run a knife along the inside perimeter to loosen from the pan. Allow to cool in the pan for 10-15 minutes, before inverting onto a serving plate. Cut in slices and serve.

Recipe Courtesy of: Frescolio –