A Villager's Eggs (Avgo Khoriatiki)
photo by Queen Dana
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 omlet
- Serves:
- 2
ingredients
- 8 ounces asparagus (wild or slender and young)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- coarse sea salt
- cracked black pepper, to taste
- 4 eggs, lightly beaten
-
For Serving
- coarsely chopped flat leaf parsley
- lemon wedge
directions
- Break off the tough ends of the asparagus stalks at the point where they snap easily and discard.
- Blanch in boiling water for 5 seconds. Rinse with cold water, drain on paper towels and blot dry.
- Cut into 2 inch pieces.
- Warm olive oil over med-low heat in a seasoned 9 inch omlet pan or heavy frying pan.
- Saute asparagus until barely tender.
- Sprinle with lemon juice, salt, and pepper.
- Pour eggs over asparagus and tilt the pan back and forth to distribute evenly.
- Reduce heat to low.
- When lightly set, lift one edge to allow any "still-liquid" egg to flow underneath.
- Slide onto a plate. Invert the pan over the plate.
- Firmly holding both, invert so the omlette is upside down in the pan.
- Cook 20 seconds longer, or until set.
- Invert to a serving platter.
- Sprinkle with parsley and serve immediately with lemon wedges.
- NOTE: To season an omelet pan-
- Sprinkle 2 tbs. salt on bottom of pan.
- Set over low heat for 5 minutes.
- The salt will turn light brown.
- Discard salt and thoroughly wipe out with paper towels.
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