My flatmate described my dinner the other night as a crustless quiche, which was exactly what I had in mind when I was making it, as I didn’t have enough eggs to make both a quiche filling *and* a quiche crust. So it’s sort of a crustless quiche/frittata/giant omelette.
- 2 Eggs
- 1/4 – 1/2 cup of milk (I use soy)
- Onions and garlic
- 1 can of asparagus spears, roughly chopped
- 3-4 small potatoes, steamed or boiled
- Cheese
Whip up the eggs and the soy milk, and add a bit of cheese. Fry some onions and garlic in a cast iron pan (or a pan that is able to be put in the oven). Add the potatoes and fry for a minute or two. Pour in the egg mixture, add the asparagus, and distribute the asparagus and potatoes around the pan. Cook for a while, until almost set, and the put the rest of the cheese on top, and grill until completely set.
Wool and Spoons 