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
-
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.
-
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.