Asparagus & Swiss
Cheese Omeletatta
Place butter in the inner pot of the Aroma
®
rice cooker. Press the Smart Steam button and set to
20 minutes. Allow to heat for 2 minutes. Add the asparagus pieces and sauté for about 4 minutes,
stirring occasionally with a long-handled spoon. The asparagus should be crisp, but not tough.
Pour the eggs over the asparagus and scatter the cheese over the eggs. Sprinkle with the thyme
and green onions. Close the lid and allow to cook for the remaining time or until the eggs are set.
Use a plastic spatula to slide the omeletatta onto a large serving plate. Cut into 4 large wedges
and serve at once.
Serves 4.
4
thin spears fresh asparagus, cut into
1-inch pieces
6
large eggs, beaten with a dash of salt and
pepper
½ cup
Swiss cheese, shredded
1 tsp.
fresh thyme leaves, minced (or use ¼ tsp.
dried thyme)
1
green onion, chopped
Have on Hand:
1 Tbs. Butter
Salt and pepper, to taste
4
