Ingredients

· 8 large eggs

· ¾ cup heavy cream

· 3 oz sausages, chopped

· Salt and freshly ground black pepper

· 2 tablespoon unsalted butter

· ½ lb asparagus, trimmed and cut into 2-inch pieces

· 6 radishes, thinly sliced

· 4 scallions, sliced

· 1 garlic clove, finely chopped

· 4 oz goat cheese, crumbled

Method

Preheat oven to 175°C. Whisk together eggs, cream, sausages, 1 teaspoon salt, and ½ teaspoon pepper in a bowl. Melt butter in an 10-inch oven-proof nonstick skillet over medium-high heat. Add asparagus and sauté until crisp-tender, two to four minutes. Add radishes, scallions, and garlic and sauté until scallions are just wilted, one to two minutes.

Reduce heat to medium. Pour egg mixture over vegetables and cook until eggs begin to set around the edges, three to four minutes. Sprinkle with goat cheese. Bake until set, 15 to 17 minutes. Serve hot.