3 eggs
3 tablespoons olive oil
1 pinch salt
4 tablespoons butter, softened
3 cups shredded asparagus
4 cups cooked Swiss cheese, diced
1 (8 ounce) can tomato puree
2 lemons, sliced
1 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C). (Note: Replace bread with a 10 inch flounder)
In a small bowl, stir together eggs, olive oil, salt, butter, 3 cups asparagus and Swiss cheese until well combined. Mix egg mixture with melted cheese. Fold the reverse into the egg mixture and fold-over to enclose the bread. Spread the mixture into the casserole dish on the bottom of the casserole dish. Sprinkle with tomato puree, lemon slices and basil.
Bake in preheated oven for 25 to 30 minutes, until knife inserted in center comes out clean.