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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is more vegetable than egg. It calls for asparagus, but you can use another vegetable, if you like, such as green beans, zucchini, broccoli, potato, or a mixture. This is good hot, warm, or room temperature. Ingredients:
2 tablespoons olive oil or 2 tablespoons butter |
1/4 cup onion, sliced thin (about 1/2 an onion) |
salt & freshly ground black pepper |
4 cups fresh asparagus, blanched and cut into 1 inch pieces |
1/4 cup fresh basil or 1/4 cup fresh parsley or 1 teaspoon fresh tarragon |
2 eggs |
1/2 cup parmesan cheese, freshly grated (optional) |
Directions:
1. Heat olive oil or butter in a cast iron skillet over medium heat.
2. Add onion and cook until softened, about 3 to 5 minutes.
3. Increase heat a little and add asparagus and cook a minute or two until they start to brown, sprinkle with herbs.
4. Meanwhile beat eggs with some salt and pepper and Parmesan, if using.
5. Pour egg mixture into skillet and cook until barely set, about 10 minutes.
6. Run under broiler, if desired, cut into wedges and serve.
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