2 oz Grana Stravecchio, thinly shaved
2 oz Fontina Val D'aosta, thinly sliced
1/2 tsp fresh ground black pepper
3 tsp white truffle oil
1/2 cup chopped roasted asparagus
1/2 cup sliced proscuitto
1 tbsp chopped parsley leaves
In medium size bowl, blend together eggs, cheese, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add oil to pan and saute asparagus and proscuitto for 2 to 3 minutes.
Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
Place pan into pre-set oven and broil for 3 to 4 minutes, until lightly browned.
Remove from pan and cut into 6 servings. Serve immediately.
Can be prepared ahead and reheated.