4 small potatoes
1 large onion
2 cloves of garlic, chopped
12 eggs, beaten
I cup mushrooms, chopped
1 bunch asparagus
Couple of sprigs of thyme (like a teaspoon if you want to use dried)
Preheat the oven to 180 degrees. Slice the potato s into thin (1ish cm thick) circles, put them and the asparagus in the oven for 10-15 minutes, or until they’re both cooked but still crunchy. Don’t turn the oven off when you take them out.
Heat some oil in a large oven-proof frypan. Cook the onions until they’re getting soft, then add the garlic, mushroom, potato (leave the asparagus to the side for now), and thyme and cook for another few minutes. Add half the cream and heat until simmering. Mix the remaining cream, the beaten eggs and a good bit of salt and pepper in a large bowl. Add to the frypan and mix everything together.
Leave it to cook until bubbles start forming on the top of the egg and the sides are getting a little brown. Lay the asparagus on the top, in whatever decorative way you want. Put the frypan in the oven and cook for 30 minutes, or until the top is brown and it feels cooked-through. Top with some basil leaves and salt and pepper.