With a couple of adjustments, this could move up to 4 stars. The asparagus didn't fully cook (and the entire pan took more like 8 minutes covered on the stove top and 8 minutes under the broiler) so next time, I will saute the onion and asparagus in a little olive oil first, then mix the green onion in with the eggs and pour over the veggies. Hubby accidentally grabbed Mediterranean feta but in this dish, it was a nice touch. I served this with a salad for a light, quick and easy dinner.
Delicious! My modification: I was using fresh eggs from my niece's chickens - a little on the smallish side, so I used 8 whole, rather than 6 whole/2 whites and used 1/2 cup fat free half and half instead of the milk; I also whisked in some marjorum into the custard. I didn't have shallots, so I sliced about 3/4 sweet onion paper thin, and caramelized it in a Tbs of butter, then layered about 1/2 lb pencil-thin asparagus over the onion, added a sliced roasted red pepper and 4 oz of fat free crumbled feta. It took about 6 minutes in my oven-proof (but not cast iron) 10" skillet, and another 4 minutes under the broiler. Served w/ broiled tomatoes on the side.
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