1 slice thick bacon, chopped
2 tablespoons chopped red onion
4 large button mushrooms, sliced
6 – 8 asparagus spears, trimmed, cut into bite size pieces
1/4 cup half and half
salt and white pepper to taste
- Cook the bacon and onion in a cast iron skillet over medium high heat until bacon is crispy and onion is browned, about 5 minutes.
- While bacon is cooking, whisk together the eggs, half and half, salt and pepper. Remove bacon and onion from pan with a slotted spoon and set aside. At this point you can pour off the excess bacon fat and reserve for another use or leave in skillet.
- Add mushrooms and asparagus to skillet and saute until asparagus is tender, about 4 minutes. Add the bacon and onion back to the pan and pour in the egg mixture. Cook, stirring, just until egg is set. Scoop out of pan immediately.