3 tbsp. olive oil
2 sm. thinly sliced red skinned potatoes
Pinch salt
1/4 lb. trimmed asparagus
6 lg. eggs
1/4 lb. cooked & peeled shrimp
1 oz. slivered prosciutto
Pinch black pepper

Heat 2 tablespoons olive oil on medium high heat in non-stick 10" skillet or cast iron skillet. Add the potato slices and cook until tender and lightly browned, about 10 minutes. Sprinkle with salt and remove from heat. Steam or boil the asparagus until just tender; drain and cut into 1" lengths. Beat eggs in a bowl; add the asparagus, shrimp, prosciutto and black pepper. Remove the potatoes from the pan and add them to the eggs. Heat other tablespoon of oil on medium.

Preheat broiler. Cook the egg mixture in the skillet about 5 minutes until edges are set but the center is still runny. Place under broiler for about 1 minute to finish cooking center and to brown the top. If center still looks unset after top is browned, place skillet back on stove for a minute or so to finish cooking.