Ingredients

For the Seafood

• 12 medium shrimp, peeled and deveined

• ½ cup fresh lump crabmeat, shells removed

• 1 tablespoon olive oil

• Salt and freshly ground black pepper

• ¼ teaspoon Old Bay seasoning

For the Eggs and Vegetables

• 10 large eggs

• ⅓ cup whole milk or half-and-half

• 3 tablespoons unsalted butter, divided

• 12 thin asparagus spears, cut into 1-inch pieces

• 4 scallions, sliced (white and green parts)

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

For Finishing

• ½ cup grated Gruyère cheese

• 2 tablespoons grated Parmesan cheese

• 2 tablespoons fresh herbs (chives, parsley, dill)

• Paprika for garnish

Instructions

Prepare the Seafood

Heat olive oil in a large cast iron or non-stick skillet over medium-high heat. Season shrimp with salt, pepper, and Old Bay seasoning. Sauté shrimp for 2-3 minutes per side until they curl and turn pink. Remove shrimp and coarsely chop, then gently fold in crabmeat, being careful not to break up the lumps.

Cook the Vegetables

Wipe out the skillet and melt 1 tablespoon butter over medium-high heat. Add asparagus and scallions, cooking for 8-10 minutes until softened.

Create the Egg Base

In a large bowl, whisk together eggs, milk, salt, and pepper until well combined. The milk creates extra creaminess in the final dish. Heat remaining 2 tablespoons butter in the same skillet over medium heat.

Assemble the Skillet

Pour beaten eggs into the hot skillet and let them begin to set around the edges. Using a spatula, gently pull the cooked edges toward the center, allowing uncooked egg to flow underneath. When eggs reach a soft scramble stage but are still slightly wet, fold in the seafood and vegetable mixture along with both cheeses.

Continue cooking for 2-3 minutes, stirring gently, until eggs reach desired consistency – they should remain creamy from the milk and cheese. Remove from heat while eggs are still slightly underdone, as they’ll continue cooking from residual heat.