1 tbs. Big Horn Garlic olive oil 1 cup chopped red onion 2 garlic cloves, minced 1/2 cup bacon crumbles 2 cups sliced fresh asparagus, cut in 1/2-inch pieces 8 eggs, beaten 1/4 cup minced parsley 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1 large tomato, thinly sliced 1 cup shredded cheddar cheese 1/4 cup Gruyere cheese, shredded
Preheat broiler on low setting. Heat a 10-in. cast iron skillet to medium heat. Add onion and garlic, saute until onion is tender. Add asparagus and bacon, heat for another minute. Add parsley, salt and pepper. In a large bowl, scramble the eggs and pour into skillet and mix well. Cook over medium-low for 7 minutes or until eggs are nearly set. Decorate with tomato slices and shredded cheeses. Broil on top rack for 5-7 minutes, until golden brown.
