Asparagus, Onion and Egg Sandwich

(from largomason’s recipe box)

Source: http://lidiasitaly.com/recipes/asparagus-onion-egg-sandwich/

Ingredients

  • 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
  • 1 MEDIUM ONION, THINLY SLICED
  • 1/2 BUNCH ASPARAGUS, PEELED AND CUT IN 2-INCH LENGTHS
  • 1/2 TEASPOON KOSHER SALT
  • 4 LARGE EGGS
  • 4 OUNCES SHREDDED MILD PROVOLA
  • 2 (6-INCH) LENGTHS SEMOLINA BREAD OR 4 CRUSTY ROLLS, LIGHTLY TOASTED

Directions

  1. Heat the oil in a large skillet over medium heat, and add the onion, asparagus and 1/4 cup water. Season with 1/4 teaspoon of the salt, then cover and let simmer until the water has boiled away and the asparagus is tender, about 10 minutes.

  2. Beat the eggs with the remaining salt. Pour the eggs into the skillet over the vegetables, cook and stir until just beginning to set but still wet, about 1 minute. Sprinkle with the grated provola, then cover and cook until the cheese melts, about 1 minute more. Uncover, stir to mix the cheese into the omelette, and serve on the toasted bread or rolls.

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