
I followed my usual method, cooking the garlic, onion and potato in olive oil until the potato was done, then adding the asparagus and cooking it for a few minutes while I prepared the eggs. I added the paneer to the egg mixture, as it did not need to cook any more. I used a subtle hand with the spices so it did not overpower the eggs, and I also used a light hand with the Parmagiana so as to give just the slightest bit of crisp on top.
The result was outstanding, and a combination that I would definitely use again.
2 comments:
Hope you have a wonderful birthday tomorrow!!!
:)!!
Mary
Thanks, Mary.
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