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Suggest a better descriptionAsparagus and Egg Skillet
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We love eggs for breakfast! The protein supports blood sugar, keeping your energy up until your next meal, and the choline and cholesterol in the yolk support brain health. In this recipe, the fatty acids in the eggs helps the body absorb the fat-soluble Vitamin A in the asparagus, and the asparagus provides fiber to help digest the eggs.
Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
INSTRUCTIONS
In a bowl, toss the asparagus with 1/2 Tbs. olive oil, salt, and crushed red pepper flakes crushed red pepper. Heat a 10-inch cast-iron skillet (or regular skillet) over medium heat. Add the asparagus and cook until tender, tossing a few times during cooking (about 5 minutes).
Spread the asparagus out in the skillet and crack the eggs in the center of the pan over the asparagus. Cover the pan and cook until the egg whites are set and the yolks are to desired consistency (anywhere from 4-10 minutes).
Serve with fresh black pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 121 | ||
Calories from Fat: 43 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 257.4mg | 9 % | |
Potassium 374.6mg | 10 % | |
Total Carbohydrate 11.9g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 11.8g | ||
Protein 8.1g | 12 % | |
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: 121
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