EASY ASPARAGUS FRITTATA
I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.
Provided by Marianne
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
- Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
- Invert frittata onto a plate and garnish with parsley.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g
BAKED EGGS AND ASPARAGUS
Eggs baked on a bed of asparagus are perfect for a quick brunch dish when asparagus is in season. All you need is some fresh crusty bread and you're all set! Keep the tips out of the boiling water when you cook the asparagus to retain their bright green color and crunch.
Provided by MariaGiovene
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil and add the asparagus upright, making sure the water does not touch the asparagus tips. Cook until soft but still firm to the bite, 10 to 15 minutes, depending on thickness. Drain and rinse under cold water.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
- Place asparagus in one layer on the bottom of the baking dish. Season with salt and pepper. Toss with 1 tablespoon of olive oil and dot with knobs of butter. Sprinkle Parmesan cheese on top. Gently crack the eggs in the middle of the dish, being careful not to break the egg yolks.
- Bake in the preheated oven until eggs are set, 8 to 10 minutes.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 4.9 g, Cholesterol 218.7 mg, Fat 24.1 g, Fiber 2.3 g, Protein 9.9 g, SaturatedFat 10.3 g, Sodium 269.8 mg, Sugar 2.5 g
GRILLED ASPARAGUS & POACHED EGG ON TOAST
A show-stopping combo for two from Georgina Hayden that takes no time to assemble.
Provided by Georgie Socratous
Categories Breakfast Jamie Magazine Eggs Mother's day Romantic meals Quick fixes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Bring a pan of salted water to the boil, then reduce to a simmer.
- Heat a griddle pan over a high heat and toast the bread. Move each slice to a plate or board and drizzle with a little oil.
- Snap the woody end off the asparagus, then griddle for a few minutes on each side, sprinkle with the paprika and divide between the pieces of toast.
- While the asparagus is grilling, poach the eggs in the simmering water for 3 minutes. Using a slotted spoon, remove the eggs and drain, then place them on top of the asparagus.
- Grate over the parmesan, then pick and sprinkle over the mint leaves.
Nutrition Facts : Calories 278 calories, Fat 11.7 g fat, SaturatedFat 2.6 g saturated fat, Protein 15.8 g protein, Carbohydrate 25.1 g carbohydrate, Sugar 2.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre
ASPARAGUS WITH POACHED EGG AND PROSCIUTTO
Asparagus with poached egg, prosciutto and parmesan is the perfect healthy recipe for breakfast or brunch.
Provided by Lisa Bryan
Categories Breakfast
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Separately, heat the oil in a large sauté pan on medium heat. Add the minced garlic, lemon juice and zest and asparagus spears. Sauté and use tongs to move the asparagus around until they are cooked through, approximately 3-5 minutes.
- Once the pot of water has come to a boil, reduce the heat to low and ensure that no bubbles are breaking the surface. Add each egg to a ramekin, then gently add to the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab and excess water on a paper towel.
- To assemble, add a few asparagus spears to a plate, top with a slice of prosciutto, add a poached egg, season with salt and pepper and garnish with freshly grated parmigiano reggiano.
Nutrition Facts : Calories 140 kcal, Carbohydrate 3 g, Protein 7 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 168 mg, Sodium 116 mg, Sugar 1 g, ServingSize 1 serving
EGG & ASPARAGUS BREAKFAST CROQUETTES
Trying to come up with something new for breakfast on the run, I decided that this was an interesting way to combine the whole meal. If you want to get fancy, these are extra delicious with hollandaise on top and sprinkled with paprika.-Barb Miller, Oakdale, Minnesota
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth; cook and stir until lightly browned, 1-2 minutes. Gradually whisk in milk; cook and stir until thickened (mixture will be thick). Stir in next 7 ingredients. Refrigerate 2 hours., Shape 1/4 cupfuls of egg mixture into twelve 3-in.-long logs. Place bread crumbs and eggs in separate shallow bowls. Roll logs in crumbs to coat, then dip in egg and roll again in crumbs, patting to help coating adhere. In a deep cast-iron or electric skillet, heat oil to 375°. Fry in batches until golden brown, about 3 minutes, turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 381 calories, Fat 27g fat (8g saturated fat), Cholesterol 303mg cholesterol, Sodium 348mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.
SCRAMBLED EGGS OVER ASPARAGUS
Steps:
- Preheat your oven to 425 degrees F.
- Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
- Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
- In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
- Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
- Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy!
Nutrition Facts : Calories 259 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 295 milligrams, Sodium 697 milligrams, Carbohydrate 8 grams, Fiber 3.5 grams, Protein 14 grams, Sugar 4 grams
SKILLET-BAKED EGGS AND ASPARAGUS
Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.
Provided by Melissa Clark
Categories dinner, easy, weekday, appetizer, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil 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, 4 tablespoons of the 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 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
- Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams
EASY BACON AND ASPARAGUS EGG CASSEROLE
This easy casserole filled with bacon, asparagus and tomatoes is perfect for any holiday or family gathering.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
- In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
- Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
ASPARAGUS AND EGGS
Super quick and easy breakfast!
Provided by Lorie Baker
Categories Eggs
Time 20m
Number Of Ingredients 6
Steps:
- 1. Spray pan with cooking spray. Over medium/high heat cook the asparagus for about two minutes until just starting to soften.
- 2. Beat together eggs, milk, salt, pepper and add to the pan with the asparagus.
- 3. Cook, stirring constantly, until eggs are set.
- 4. Add cheese and serve.
ASPARAGUS OMELETTE
What a great way to start your day! This is a fancy (but easy!) omelet to serve for a special day! The asparagus adds a slight crunch. The prosciutto adds so much flavor. Be careful when adding salt since prosciutto is salty. Delish!
Provided by Tere Gill
Categories Eggs
Time 20m
Number Of Ingredients 7
Steps:
- 1. In small nonstick skillet, melt butter over medium/medium low heat.
- 2. Add asparagus and saute 1 to 2 minutes, until asparagus is tender (but still bright green.)
- 3. Add prosciutto and saute 10 seconds.
- 4. Add salt to beaten eggs and gently pour over evenly distributed asparagus and prosciutto in skillet.
- 5. Lower heat, slightly, and let cook (no stirring, just gentle swirling) until firm, but still slightly wet on top.
- 6. Sprinkle cheese evenly over top.
- 7. With egg turner, fold into thirds and remove from heat.
- 8. Transfer to warm plate, garnish if desired and serve.
- 9. Recipe may be doubled or tripled, etc... just be sure to increase skillet size accordingly.
ASPARAGUS AND EGG BREAKFAST.
I love this for breakfast. Grandmother started this recipe. I place this in italian bread for a nice, heaty breakfast, or lunch. I have also had good results using either yellow zucchini or artichokes.
Provided by ChefRed
Categories Breakfast
Time 30m
Yield 4 omelet, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk eggs until light and frothy.
- Wash and cut asparagus into 1-inch pieces, discarding the ends.
- Place asparagus in a saute pan, place enough water to almost cover them. Cover with lid and steam asparagus in a saute pan of boiling water until it is just tender. Do not over cook.
- Drain water.
- Add oil and saute alittle.
- Add eggs.
- Scramble/stir the mixture over medium heat until eggs reach desired consistency.
- Enjoy!
Nutrition Facts : Calories 182.4, Fat 14.3, SaturatedFat 3.3, Cholesterol 317.2, Sodium 694.5, Carbohydrate 2.9, Fiber 1.1, Sugar 1.3, Protein 10.8
BIG BREAKFAST WITH ASPARAGUS
Cut down on the washing up by cooking everything in the oven with this no-fuss 'fry-up' of bacon, black pudding and eggs
Provided by Sarah Cook
Categories Breakfast, Brunch, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Arrange the bacon and black pudding in a shallow roasting tin that's large enough for all the ingredients to fit snugly. Roast for 10 mins until the bacon is starting to crisp up, then turn over the bacon and black pudding and cook for another 5 mins.
- Toss the asparagus in the oil and season, then add to the tin in bunches. Roast for another 5 mins, then remove from the oven and turn the asparagus, leaving 2 holes for the eggs. Crack an egg into each gap and put back in the oven for 4-5 mins until the whites are just set but the yolks are still runny. Serve immediately, straight from the tin, with toast and your choice of sauce.
Nutrition Facts : Calories 534 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 4.8 milligram of sodium
ASPARAGUS BREAKFAST CASSEROLE
Quick, easy and tasty do-ahead breakfast. I made it for a church brunch today and got great reviews. Enjoy!
Provided by BakinBaby
Categories Breakfast
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and swirl to cover bottom and sides of a 9x13-inch pan.
- Spread potatoes (still frozen is okay) in bottom of pan.
- Top with chopped onions, ham and asparagus.
- Salt and pepper slightly.
- Sprinkle 1 cup swiss cheese on top.
- At this point you can continue or casserole may be refrigerated overnight.
- Pour beaten eggs over hash browns & vegetables.
- Sprinkle with salt and pepper.
- Bake at 350 degrees for 40-45 minutes or until a knife comes out clean.
- Sprinkle with remaining 1/4 Swiss cheese and return to oven for 2-3 minutes or until cheese is hot and bubbly.
Nutrition Facts : Calories 190, Fat 12.4, SaturatedFat 4.3, Cholesterol 223.9, Sodium 204.8, Carbohydrate 8.4, Fiber 0.9, Sugar 0.9, Protein 11.4
ASPARAGUS, DIL, ONION EGG CASSEROLE
This Asparagus, Dill and Onion Baked Egg Casserole is a perfect Whole30 or Keto breakfast that can be made ahead of time and easily reheated!
Provided by Alyssa Brantley
Categories Breakfast
Time 55m
Number Of Ingredients 7
Steps:
- Peel onions and quarter. Thinly slice and set aside.
- Wash asparagus and snap the woody ends off. Cut into 1" pieces.
- Pick the dill leaves off the stems and roughly chop.
- Crack eggs into a large bowl. Add dill, white pepper and salt. Beat until well combined.
- Preheat oven to 350F. Lightly spray a casserole dish with non-stick cooking spray and set aside.
- Heat a large frying pan over medium heat. Once hot, add butter or olive oil and then sliced onions. Cook for 10 minutes, stirring occasionally.
- Add chopped asparagus to onions and cook an additional 5 minutes until just tender.
- Pour onion and asparagus mixture into casserole dish. Pour beaten eggs over and use a fork or spoon to gently mix ingredients into eggs.
- Bake 35 to 40 minutes until set and just starting to brown on top. Allow to sit for 5 to 10 minutes before cutting.
- Serve and Enjoy!
Nutrition Facts : ServingSize 0.25 of the casserole, Calories 260 kcal, Carbohydrate 10 g, Protein 19 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 498 mg, Sodium 654 mg, Fiber 3 g, Sugar 4 g
SOFT HERB SCRAMBLED EGG WITH ASPARAGUS
A luxurious breakfast for two...
Provided by Jane Hornby
Categories Breakfast, Brunch, Main course, Treat
Time 15m
Number Of Ingredients 6
Steps:
- Steam asparagus spears for 4-5 mins until tender.
- Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste.
- Pile the eggs on to the asparagus and hot, buttered slices of ciabatta. Top with a few shavings of parmesan and serve.
Nutrition Facts : Calories 210 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 21 grams protein, Sodium 1.58 milligram of sodium
MUSHROOM AND ASPARAGUS FRITTATA WITH GOAT CHEESE
Frittatas are usually shared, but this two-egg, single-serving asparagus frittata recipe is the perfect way to enjoy a healthy breakfast idea for one.
Provided by Heidi
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- Preheat the oven or toaster oven to broil.
- Spray a 7- to 8-inch non-stick fry pan with cooking spray and warm on medium heat. Add the sliced mushrooms and cook for 2-3 minutes, turning once or twice. Add the asparagus and cook for 1-2 minutes more.
- Whisk the eggs in a bowl with 1 teaspoon water and a pinch of kosher salt until light and frothy, then pour into the mushroom and spinach mixture. Sprinkle with the green onion and the goat cheese.
- Cook the eggs undisturbed until the edges begin to pull away from the edge of the pan and begin to set. Gently lift the edges of the egg and tilt the pan so the uncooked egg runs under the cooked part and cook for another minute or so.
- Transfer the fry pan to the oven and broil for 2-3 minutes or until the eggs have puffed and have cooked through.
- Remove from the oven and sprinkle with more goat cheese if desired. Cut into wedges and serve warm or at room temperature.
Nutrition Facts : ServingSize 1 g, Calories 331 kcal, Carbohydrate 7 g, Protein 20 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 370 mg, Sodium 334 mg, Fiber 2 g, Sugar 3 g
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