I made this using a large skillet, can't imagine using an 8-inch with all the asparagus and mushrooms. I used 3 whole eggs/2 egg whites; 4 ounces of asparagus cut into 1-inch pieces; portabello, cremini & oyster mushrooms; 1/4 cup of asiago cheese; fresh chives and parsley. Result: too much asparagus and really bland. I was hesitant to add more cheese but, other than the asparagus that's where the flavor came from. Anyway, not a repeater!
I just made this for Sunday 'brunch' and only made one addition. I added 1/4 tsp. bakon yeast to impart a smoky flavor like 'bacon'... I did this because I wanted it meatless. IT WAS AWESOME !!!!!