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
Never heard of an “omeletatta?” Think of a melding between an omelette and a
frittata as in a yummy melding of tangy cheese and tender veggies within fluffy
scrambled eggs. Yeah, now you’re getting the picture. If you want to really impress
your mother-in-law, cut the asparagus spears on the diagonal instead of straight across.
That’ll fix her.
Have on Hand:
1 Tbs. Butter
Salt and pepper, to taste
4
Cracked Black
Pepper-Rubbed
Pork Loin Roast
Place the roast on a work surface and pat dry. In a small bowl, combine the onion powder, black
pepper, basil, oregano and salt. Firmly pat the pepper mixture into the pork, covering the roast
entirely.
Place the parsnips and potatoes in the inner pot and position the roast over the vegetables. Close
the lid and slow cook on “High” for 3 to 4 hours or on “Low” for 6 to 8 hours. Remove and slice the
roast. Serve the pork with the vegetables, spooning the natural sauce over all.
Serves 6 to 8.
2½ - 3 lb.
boneless pork loin roast
½ tsp.
onion powder
2 Tbs.
cracked black pepper
2 tsp.
dried basil
1 tsp.
dried oregano
1 tsp.
coarse salt
3 medium
parsnips, cut in 1-inch pieces
3 medium
red potatoes, cut in 1-inch pieces
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