Description
A delightful one-pan wonder combining tender asparagus, rich eggs, and nutty Parmesan, perfect for brunch or a quick dinner.
Ingredients
Scale
- 1 pound fresh asparagus, trimmed
- 4 large organic or free-range eggs
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Heat the olive oil in a skillet over medium heat until shimmering.
- Add the trimmed asparagus and sauté for 5 to 7 minutes until bright green and tender yet still crisp.
- Create small wells in the asparagus and crack the eggs into each well.
- Cover the skillet and cook for 4 to 6 minutes until the eggs are set to your liking.
- Sprinkle the grated Parmesan cheese over the top and season with salt and pepper. Serve immediately.
Notes
For a different flavor, feel free to add fresh herbs or substitute with seasonal vegetables. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 240mg