Pre-heat oven to 400’

Heat oil in oven-proof, 10-12 skillet over medium high heat. Add asparagus and shallot

Cook until asparagus is crisp-tender and shallot is soft

Combine eggs, salt, pepper

Add to asparagus mixture – cook about 2 minutes

(if you’re going to make mini muffin size, at this time pull from heat and pour into greased mini muffin pans)

Sprinkle egg mixture with goat cheese & green onion

Cook in oven 25 minutes or until cooked through

Cool slightly, either remove from mini muffin tins, or invert large skillet over serving platter – slice and serve