Tuesday, May 29, 2012
This is a different twist on an omelet. Feel free to use your favorite veggies.
2 Tbs Olive Oil (add more as needed)
1 small onion, sliced thinly
1 medium potato sliced thinly
5 mushrooms sliced thinly
5 spears asparagus, cooked til tender, cut
6 grape tomatoes cut in half
1/2 c shredded cheese (asiago, fontina or provolone)
5 eggs, scrambled with milk.c
4 tsp milk or cream
salt and pepper to taste
In a fry pan heat olive oil on med high. Saute onions til lightly browned. Remove, add potatoes. Saute til browned and fork tender. Add mushrooms, saute til soft. Return onions, add spinach. Toss until spinach is cooked. Add tomatoes to top. Top that with cheese. Pour egg mixture on top. Add salt and pepper. Cover. On medium heat cook til set. Remove lid and put under broiler til browned. Serve with biscuits and fresh fruit.