• 7 eggs
• 6 asparagus spears
• 1 tomato, seeded and diced
• 125 g Authentic Bologna (see note)
• 50 ml (3 tbsp) milk
• 100 g (¼ cup) fresh parmesan, grated
• 100 g (¼ cup) 2-year-old cheddar, grated
• 30 ml (2 tbsp) olive oil
• 80 g (⅓ cup) black olives, sliced
• 5 g (1 tbsp) fresh thyme, chopped
• 5 g (1 tbsp) fresh chives
• Salt and freshly ground pepper, to taste

Note:

Ask the clerk at the deli counter for 2 slices of Authentic Bologna about 0.5 cm (¼" thick), approximately 100 g each.

1. Preheat oven to 220°C (425°F).
2. Cook the asparagus in boiling salted water for 3 to 5 minutes.
3. In a bowl, mix eggs, milk, thyme and chives. Add grated parmesan and old cheddar. Season to taste.
4. Dice bologna.
5. Heat olive oil over medium-high heat in a pot that goes in the oven. Sauté asparagus for 2 minutes. Add bologna, tomato and black olives. Continue cooking for 2 to 3 minutes.
6. Add egg mixture and cook for 3 to 4 minutes.
7. Cook in the oven for 8 to 12 minutes.
8. Sprinkle dinner plates with parmesan and chives.

1. Slice tomato in half lengthwise.
2. Hold half a tomato in the palm of your hand and squeeze slowly to remove seeds.

Culinary Comment:

Did you know that eggs play an important role in preventing muscular degeneration and the formation of cataracts, thanks to the lutein and zeaxanthin contained in the yolk? These two antioxidants can also be found in dark coloured fruits and vegetables.