Gallery - Favorite Foodie Recipes
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There is nothing like coming home to the comforting aroma of your favorite dish, or cooking it yourself. Share that experience with the rest of the foodies here at Yummr by submitting a recipe of your favorite dish!
Submit your favorite recipes to us and include a photo of the dish, if you happen to have one handy. Make sure to be as descriptive as possible and don't forget to title your dish!
*Recipes do not have to be original creations, but please make sure to reference where your recipe came from if it isn't an original, ex.: foodnetwork.com.
*This activity allows unlimited submissions.
ASPARAGUS OMLETTE WITH BISCUITS
Posted by: misschef on May 22, 2008
I was motivated this morning and popped over to Tom's to get some eggs for an omlette. So, while searching through my refrigerator I found the asparagus I had bought to go with the salmon, though I hadn't used it. Inspiration hit and this is what I ended up with.
+ eggs (as many as you'd like)
+ asparagus (leftovers if you have them)
+ lemon juice
+ cheese (I use feta, but parmesan or swiss would go really well too)
+ tomatoes (optional)
1. First things first, steam the asparagus in a steamer or in the microwave. Add a little salt and pepper (lemon pepper if you have it) and sprinkle some lemon juice over top while it steams. I like to cut my asparagus into one inch pieces and go from there, but this is a preference issue. This shouldn't take more than four minutes or so.
2. Get your biscuits in the oven. I usually buy them in the tubes and stick them on a pan so it takes ten minutes, give or take a few.
3. While your asparagus is steaming start melting your butter. Now, here is another personal insight. I like using oil and butter in my pan with eggs. It gives a healthy (albeit fatty) and full flavor. But if you're aiming for something a little more healthy stick with the olive oil and you'll be just fine.
4. Add the garlic to the pan and let it simmer a little. You want to make sure the flavor really gets out there. Here you have the option of using some tomato. I, personally, do not like cooked tomato, so I leave mine on the side, but feel free to lightly saut