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1. Preheat the oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender. Drain and cut into 1-to-11/2-inch lengths. Return the asparagus to the pot. Add the butter and season with salt, pepper and nutmeg. Set over low heat and stir to melt the butter. Remove from the heat.
2. Turn the asparagus and the melted butter into a 9- of 10-inch pie plate. Arrange in an even layer. Sprinkle with the Gruyere, prosciutto and parsley. Pour the beaten eggs on top, gently shaking the pan to distribute.
3. Top with Parmesan and bake until the eggs are set into a custard and a golden-brown crust forms on top, about 35 minutes. Serve hot or warm.
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Serving Size: 1 Serving (411g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 550 | ||
Calories from Fat: 417 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.4g | 62 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 279.6mg | 86 % | |
Sodium 1144.3mg | 39 % | |
Potassium 800.8mg | 21 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 6.3g | ||
Protein 25.6g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 550
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