Eight Eggs Beaten

A Pound Of Asparagus Cut Into One Inch Pieces

Two Tablespoons Of Olive Oil

A Garlic Clove Minced

Two Tablespoons Of Chopped Fresh Basil

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Teaspoon Of Fresh Ground Black Pepper

Preheat the oven to 250 degrees.

Add the garlic, basil, 1/2  teaspoon of sea salt, and the black pepper to the beaten eggs. Whisk the egg mixture thoroughly.

Heat a 12 inch skillet on the stovetop on medium high heat for three minutes.  Add the olive oil, asparagus pieces, the crushed red pepper flakes, and 1/2 teaspoon of sea salt. Let the asparagus cook without touching for 6 minutes. After 6 minutes, turn the asparagus and let the other side cook for two minutes.   

Arrange the asparagus pieces evenly in the skillet. Add the egg mixture. When the egg mixture begins to cook along the edges, place the skillet in the pre-heated oven.

Cook in the oven for 15 minutes until the eggs are set. Cut into wedges and serve.