Serves 4
This tasty scramble is easy to make and is sure to please Mom on her special day.
6 eggs, beaten with a wire whisk or a fork, and set aside until any foam subsides
1 tablespoon olive oil
1 smallish yellow onion, diced – (Dad should help with this)
1 clove of garlic, minced – (that means chopped very small and Dad should help with this too)
About 4 or 5 spears of asparagus, - (the last inch or so of the end removed and the rest cut into one inch pieces)
1/4 cup water of chicken broth
4 or 5 fresh mushrooms, sliced thinly
6 or 8 cherry tomatoes, cut in half
1/2 cup grated Swiss type cheese
Pepper to taste
Butter
Fresh parsley
Beat the eggs and set aside. Put a large skilled over medium heat and add the olive oil. Add the onion and garlic and sauté (that means to fry over a medium heat, stirring now and again to make sure all sides get cooked) gently until the onions are pinkish and translucent but not yet very brown. Add the asparagus and continue to sauté until they are hot through and just barely beginning to brown. Add the water or chicken broth and mushrooms, and continue to cook, stirring now and then, until the asparagus is tender but not mushy and the mushrooms are hot through. Add the tomatoes and stir gently.
Carefully pour in the eggs and leave it cook for about one minute, then, with a spatula or wooden spoon, begin to very gently stir. Actually, instead of stirring round and round, you should try to sort of lift the bottom, cooked part of the eggs up and let the part that is still runny, run down into the pan. Sprinkle the cheese over the top and add a bit of black pepper. Continue to cook, turning the eggs over again if necessary, until they are done to your liking. Some people like their eggs very, very done and some like them to still be a bit soft. To serve, place on a warm serving plate, put a few small dots of butter on the top and garnish with sprigs of fresh parsley. Keep warm until ready to serve. |
