Saturday, April 14, 2012
Well, for once it's not me with the identity crisis. ... Or is it?
Are there multiple dimensions of me?
Is there a me who's written that novel that sits in the back of my own head?
Is there a me who owns a little hole-in-the-wall coffeeshop by the train station?
These are the me's I could be ... I see them sometimes out of the corner of my eye.
I want to grab onto them, pin them down, stick them on leashes. Come back. Stay here. Please. Wait.
And maybe one day they are the me I'll be.
Till then, I'll keep looking for them.
And. In that vein, I'm really not sure what to call this recipe ...
is it an omelette? a pancake? a frittata? How do you even spell omelette?
All I know is it's a great way to get fresh produce into breakfast*, it's easy, and yum. Yum, yum, yum.
*or dinner, if you want to go the way of the French, and have eggs for dinner ... I'm cool with that.
Enjoy your weekend - whichever weekend you choose to have ...
5 min prep + 20 min cooking
2 Tbs butter
150g young asparagus (or use another lovely veggie you have on-hand)
5 medium eggs
3/4 cup milk
1/4 cup plain flour
1 cup cheddar cheese (or a mix of what you've got)
NOTE: this recipe relies on having a fry pan you can put into the oven, so go on. Buy yourself a le Crueset. You deserve it.
1. Preheat the oven to 160C (320F) fan-forced.
2. Saute the asparagus in the butter over medium heat for a couple minutes, until slightly cooked. Distribute the spears relatively evenly across the frying pan.
3. Mix the rest of the ingredients together in a bowl and pour over the asparagus spears in the frying pan; reduce the heat, cover, and cook for 5 minutes.
4. Take off the lid, sprinkle the cheese over the top of the eggyness and pop into the preheated oven. Bake 5-10 minutes until cooked through and until the cheese on top is beautifully golden.
Enjoy, with toast or not.
The eggs make this a bit pricey, but please don't skimp ... buy organic! The recipe will still come out under $10, making it cheaper than going out anyway :)