In Texas in the summer we almost never fire up the oven...so my changes started with a 20 minute marinade of the asparagus (30 stalks) and 2 medium portabellos sliced. (Marinade consists of the olive oil, fresh thyme & rosemary chopped, sea salt and juice of 1 lime) Pre-heat (350-375) a seasoned 12" cast iron skillet on the grill Prepped the eggs (adding about 4 rough chopped Tbspn of last nights collard greens) - Slide the pre-heated skillet to one side of the grill & throw the asparagus & mushrooms on, turning with tongs it took about 5-6 minutes. -We pulled most of the asparagus off and chopped into bite sized pieces (keeping a few whole for dressing the dish) We poured the eggs in and let them sit in the sizzling skillet a minute before incorporating the veggies...1 stir and close the grill lid (no peeking) and about 7 minutes late...done. -Fed a family of 5 with 3-teenaged boys + I've got some for lunch today instead of a sandwich. This is a great basic recipe that lends itself well to incoporating almost any left-over...we'll use this one in different forms again, I'm certain.
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In Texas in the summer we almost never fire up the oven...so my changes started with a 20...