The asparagus keeps growing, and our beloved flock of Buff Orpingtons keeps laying eggs. Last Saturday when we needed a quick and easy supper, we made use of both bountiful sources.
Serves 2 as a main course or 8 as an appetizer
Ingredients
6 eggs (from happy chickens)
salt and pepper
1/2 cup shredded cheese (whatever you like, I used an ‘4 Italian’ mix from the grocery)
1/2 lb asparagus
3-6 button mushrooms, sliced
Butter
Procedure
Heat the oven to 350
Clean and trim the asparagus.
Steam the asparagus for a few minutes until crisp-tender.
Put steamed asparagus into a bowl of ice and water to stop the cooking.
Saute the mushrooms in a bit of butter until nicely browned.
Remove mushrooms from heat and season with salt and pepper.
Beat the eggs with salt and pepper to taste.
Stir the asparagus, mushrooms, and cheese into the eggs.
Heat a tablespoon of butter in an ovenproof skillet over medium heat until it quits foaming. (an 8 inch skillet is about the size you want)
Reduce the heat to medium low and pour in the egg mixture
Cook undisturbed for about 10 minutes, until the eggs are set on the bottom.
Put the skillet in the oven and cook for 20 minutes or so, until the eggs are set.
Let sit for at least 5 minutes.
Serve warm or at room temperature.
When you take that skillet out of the oven it’s a good idea to drape a hot pad or dish towel over the handle. Debbie and I can both tell you it’s the easiest thing in the world to forget that handle is hot until you wrap your hand around it!
Instead of baking it in the oven for 20 minutes you can blast it under the broiler until the eggs are set. If you go the broiler route, don’t walk away from it. From cooked to burnt is only a matter of seconds under the broiler.
Delicious and simple. You can use whatever vegetables you have on hand, and meats like sausage, bacon, or ham are wonderful additions.
Leave a Reply