8 fresh asparagus spears, cut into 1-inch pieces
1 tsp. olive oil
3 eggs, beaten
1/3 cup shredded mozzarella cheese  


In an 8-inch ovenproof skillet, sauté asparagus in oil until tender. Meanwhile, in a bowl, stir together eggs, ricotta and shredded mozzarella until well combined. Pour egg mixture onto skillet and reduce heat to low. As the eggs set, lift the edges and let the liquid egg run underneath. When the eggs set, it can be served or it can be placed in a preheated broiler, about 6 inches from the heat. Broil 2 minutes until browned. Serve, cut into wedges, if desired.
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