INGREDIENTS (Serves: 4)
3 Tbsp. olive oil
¾ lbs asparagus, cut into ½ inch pieces
2 scallions, thinly sliced
8 large eggs
6 Tbsp roughly chopped soft herbs
(basil, cilantro, chives, or parsley)
⅓ cup heavy cream
2 Tbsp. grated parmesan
Salt and pepper
¾ lbs asparagus, cut into ½ inch pieces
2 scallions, thinly sliced
8 large eggs
6 Tbsp roughly chopped soft herbs
(basil, cilantro, chives, or parsley)
⅓ cup heavy cream
2 Tbsp. grated parmesan
Salt and pepper
STEPS
- Preheat oven to 300F.
- Warm olive oil in a large skillet over medium heat until shimmering
- Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender
- Whisk together the eggs, herbs, and cream
- Whisk in parmesan, salt, and pepper
- Pour the egg mixture over asparagus and place the skillet in the oven
- Bake for about 220 minutes, until set, but still slightly jiggly in the center
- Cool in the pan for about 10 minutes before serving
TIPS
- Scallion can be replace with green onions, or even green garlic to add in more flavor.
- Replace heavy cream with milk or silken tofu for lower fat option
Recipe adapted from: https://cooking.nytimes.com/recipes/1013633-skillet-baked-eggs-and-asparagus
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