When having my hair cut the other day, Karen, my hairdresser, showed me the following recipe from one of the magazines in the shop. It sounds just perfect for dinner tomorrow. I'll let you know how it turns out!
In an oven-safe skillet, toss asparagus, drained artichoke hearts, and chopped yellow pepper. Cook and stir until heated through. Pour 6 beaten eggs over the veggies and cook for 3 minutes. Pop in a 400 degree oven for 10 minutes. Serve topped with grated Parmesan cheese.
Sounds like a terrific recipe for a rainy Sunday.