First listed on June 12, 2010 | Comments Off
Listed under: Recipe of The Week (2010)
If you want to wing it, the basic proportions are 1 to 1 1/2 cups filling for every 5-6 eggs.
1 small bunch asparagus, ends trimmed, chopped into 1” pieces (about 2 cups)
1 pint cherry or grape tomatoes, quartered (about 2 cups)
1 garlic clove, crushed
1-2 packed cups baby spinach leaves, torn into pieces
Fresh chopped basil to your taste (1 tsp dried)
6 large eggs
1/2 cup grated old cheddar, Monterey Jack, Gouda, Parmesan, or crumbled feta
1/2 cup grated cheddar or mozzarella cheese
1 large slicing tomato, sliced thin
salt and pepper to taste
Heat the oil in a 10-inch ovenproof skillet set over medium heat. Sauté the asparagus for 2-3 minutes, then add the cherry tomatoes and garlic to the pan and cook for another 2 minutes, until the tomatoes release their juices. Add the basil and spinach, cook until it wilts.
Meanwhile, stir together the eggs, first 1/2 cup cheese, salt and pepper in a medium bowl. Spread the vegetables into an even layer in an 9” x 9” lightly oiled pan and pour the beaten eggs overtop. Stir gently to evenly distribute eggs and vegetables. Top with remaining grated cheese and sliced tomato. Place in the oven and bake for about 30 minutes, until the top is set and golden. Serve hot, at room temperature, or cold. Delicious with any freshly tossed salad.