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“You say toMay-toe, I say toMah-toe … you say potAY-toe, I say PoTah-toe.”
Whatever you want to call it, this un-flipped omelet/frittata is super yummy. Super easy. And looks very impressive.
Note: I found a wonderful bag of frozen whole asparagus spears at my grocer since they are not in season right now, but if it’s that time of year and you have fresh, by all means use them.
Break the eggs into a bowl and with a fork, whisk them together like you would if making scrambled eggs. Set aside.
Take your spears of asparagus and either steam them if you are using fresh, or cook as directed in the microwave if using frozen. Don’t overcook or over steam them. There’s nothing worse than wilty asparagus spears.
Turn your stove up to the number 8 heat setting (two notches below high). Pour in the olive oil and make sure it coats the entire bottom of your pan.
Pour the egg into the pan. Now lay the spears gently into the egg in the frying pan. Line them up real pretty-like.
Sprinkle the top with kosher salt. Then sprinkle the top evenly with the Parmesan and Swiss cheese.
Personally, I love Cavendars Greek Seasonings. It’s wonderful on eggs and on vegetables. So if you have some of this wonderful stuff, sprinkle some of that on top right about now.
Now sit back and let the eggs do their thing. It’s amazing how eggs just cook right up all by themselves.
Once it starts to look like the edges of the egg are starting to cook and pull away from the pan but the center is still a bit jiggly and liquidy, take a lid (or if you don’t have a lid for your fry pan, then use a cookie sheet) and cover your pan. Turn your heat down to 6.
After you have covered your pan and turned your heat down, once again, sit back and let the eggs do their thing.
Eggs are like good little children, the kind you can leave alone in their room, and they will entertain themselves without having to constantly go in and check on them.
After about 3 minutes, lift the lid and take a peek. When it is done, it will look just like a wonderful little un-flipped omelet. The eggs just miraculously cook around the asparagus and get all pillowy.
Once your frittata looks done, you should be able to just slide it right out of the pan onto your plate. Gotta love olive oil for that cool move.
Omelet or frittata, however you want to call it, everyone else will call it YUMMY.
Easy breakfast sandwich you just cook in the broiler in a few minutes! Also great on a whole grain bagel.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!