Easy Recipes

Asparagus & Swiss Cheese Omeletatta

A deliciously easy recipe from the 5 Plus 5 recipe book.

Prep: 5 min. Total: 25 min.

4 thin spears fresh asparagus, cut into 1-inch pieces
6 large eggs, beaten with a dash of salt and pepper
1/2 cup shredded Swiss cheese
1 tsp. fresh thyme leaves
1 green onion, chopped

Have on Hand:
Butter
Salt and pepper, to taste

Press the Steam/Cook button on the rice cooker and melt the butter. Add the asparagus and saute for about 4 minutes, stirring occasionally. Pour the eggs over the asparagus and scatter the remaining ingredients over the eggs. Close the lid and Steam/Cook for 12 to 14 minutes, or until the eggs are set. Slide the omeletatta onto a large serving plate, cut into large wedges and serve at once. Serves 4.