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
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
MUSHROOM & ASPARAGUS EGGS BENEDICT
This recipe is easy to make, but it looks like you cooked for hours. I like to serve it with broiled grapefruit topped with brown sugar and ginger for breakfast, and a mixed green-tomato salad tossed with balsamic vinaigrette for brunch or dinner. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Time 50m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Saute asparagus in 1 teaspoon oil in a large skillet until crisp-tender; remove and keep warm., Saute shallot in remaining oil and 1 tablespoon butter in the same skillet until tender. Add mushrooms and garlic; cook 4 minutes longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream and salt. Bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened. Stir in basil., Meanwhile, place 2-3 inches of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of the water., Spread remaining butter over toast slices. Top each with asparagus, a poached egg and mushroom mixture. Sprinkle with pepper and drizzle with balsamic vinegar. Serve immediately.
Nutrition Facts : Calories 340 calories, Fat 25g fat (12g saturated fat), Cholesterol 267mg cholesterol, Sodium 533mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
OVERNIGHT ASPARAGUS AND EGG BAKE
This easy asparagus and egg bake is great for holiday mornings, especially when we have overnight guests. All you need is a fruit salad, and breakfast is served! -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 362 calories, Fat 27g fat (14g saturated fat), Cholesterol 196mg cholesterol, Sodium 677mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
SAUTEED ASPARAGUS WITH MUSHROOMS
Look no further for a quick and easy sauteed asparagus recipe. This dish gets a little extra kick from Greek seasoning. - Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 252mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
ROASTED ASPARAGUS WITH SCRAMBLED EGGS
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
- While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.
MUSHROOM ASPARAGUS GALETTES
Provided by Food Network
Time 3h25m
Yield 6 galettes
Number Of Ingredients 19
Steps:
- For the dough: Combine the flour, cornmeal, salt and butter in a food processor and pulse until the butter forms pea-size or smaller pieces. Transfer the flour mixture to a stand mixer fitted with the paddle attachment. Whisk the water into the sour cream in a small bowl. With the mixer on low speed, slowly add the sour cream mixture and mix until a dough comes together. Divide the dough into 6 equal pieces and form into discs. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- For the filling: Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside. Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil. Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl. Reduce the oven temperature to 400 degrees F.
- Blend the cream cheese with the 1/4 cup cream on low speed in a stand mixer fitted with the paddle attachment. Add the garlic, pepper flakes, lemon juice, cumin and thyme and blend until combined.
- Whisk together the egg, 2 tablespoons heavy cream and a pinch of salt. Set the egg wash aside. Lightly dust a work surface and roll each of the chilled discs of dough into 6-inch rounds. Spread about 1/8 cup of the cream cheese mixture into a 3-inch circle in the center of each round. Top with one-sixth of the asparagus and mushrooms, forming a heaping pile. Pleat the dough around the vegetables to frame them. Brush the dough with the egg wash and sprinkle it with Maldon salt.
- Transfer the galettes to the prepared baking sheet and bake until the crust is golden brown, about 20 to 25 minutes.
SCRAMBLED EGGS WITH ASPARAGUS
Provided by Food Network
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
- Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
- Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
- Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.
MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS
This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.
Provided by Martha Rose Shulman
Categories easy, quick
Time 30m
Yield Serves four
Number Of Ingredients 8
Steps:
- Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
- Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 1 gram, TransFat 0 grams
SCRAMBLED EGGS WITH RAMPS, MORELS, AND ASPARAGUS
Provided by Bon Appétit Test Kitchen
Categories Egg Mushroom Brunch Vegetarian Low Cal High Fiber Father's Day Asparagus Green Onion/Scallion Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.
SAUTéED ASPARAGUS AND MUSHROOMS
Fresh asparagus and cremini mushrooms are sauteed together for a quick and easy side dish.
Provided by VirginiaWillis
Categories Asparagus Side Dishes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
- Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 6.5 g, Fat 3.5 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 24.3 mg
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- In a large skillet, melt the butter over medium heat. Add the shallots and sauté for 1 minute. Add the asparagus and mushrooms and sauté, stirring frequently, for 5 to 7 minutes until the asparagus is soft. Transfer to the prepared casserole dish. Sprinkle the Swiss cheese evenly on top of the vegetables.
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