Wednesday, May 29, 2013
10-12 inch pan: 8-10 large eggs (serves 8-10)
6-8 inch pan: 4-6 eggs (serves 4-6)
salt and pepper
nutmeg (A few scrapings)
1 cup Parmesan cheese grated: 1/2 for mixture and 1/2 for topping
1/2 onion chopped
1 garlic clove minced
12-16 ounces chopped asparagus (I chop each one into about 4 pieces)
10-12 inch skillet that is oven safe (If using non-stick it will be easy to flip but will not brown as much but if using regular coat well with PAM and/or olive oil)
Heat the skillet over medium heat. Add PAM if using and then olive oil to coat
Saute the onion, garlic, and asparagus in the pan.
Beat the eggs along with half the cheese you are using, nutmeg, salt and pepper.
Pour the eggs on top of the sauteed ingredients and cook tilting the pan and moving the egg mixture from the center out to cook the top 2/3 mixture (do not disturb the bottom crust) until it is almost set in the center, about 5 minutes.
After the bottom and the top 2/3 has set add the rest of the cheese and place it under the broiler and watch, you just want the top to set and start to brown.
Slice like a pizza and serve straight from the pan or flip out and serve on platter.