Shelly's Recipe

SKILLET STRATA WITH ASPARAGUS AND BOURSIN

Category: Breakfast and Brunch

1 lb asparagus, tough ends snapped off, spears cut diagonally into 1-inch pieces
6 large eggs
1 1/4 cups milk
Ground black pepper
4 tbsp unsalted butter
1 small onion, minced
Salt
4 slices hearty white sandwich bread, cut into 1-inch squares
3/4 cup Boursin cheese, crumbled

Adjust oven rack to middle position and heat oven to 400 degrees. Toss asparagus with 2 tbsp water in microwave-safe bowl. Cover with plastic wrap and microwave on high power until crisp-tender, about 2 minutes. Drain. Whisk eggs, milk, and 1/4 tsp pepper together in large bowl.

Melt butter in large nonstick oven safe skillet over medium-high heat. When butter foams, swirl to coat skillet and add onion and 1/2 tsp salt. Cook until onion is soft, about 3 minutes. Add bread and cook, stirring frequently, until bread and onion are lightly browned, about 3 minutes. Off heat, stir in asparagus and egg mixture until well incorporated. Scatter cheese on top and bake until top is puffed and edges have pulled away from sides of pan, 15 to 20 minutes. Serve. Serves 4