1/2 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
Preheat oven to 350°F. Whisk together eggs, cream, ham, 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, 2 to 4 minutes. Add radishes, scallions, and garlic and sauté until scallions are just wilted, 1 to 2 minutes.
Reduce heat to medium. Pour egg mixture over vegetables and cook until eggs begin to set around the edges, 3 to 4 minutes. Sprinkle with goat cheese. Bake until set, 15 to 17 minutes. Serve immediately.