Skillet-Baked Eggs and Asparagus
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons olive oil, more for drizzling
- ¾pounds asparagus, trimmed and cut into ½-inch pieces
- 2scallions, white and light green parts, thinly sliced
- 8large eggs
- 6tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
- ⅓cup heavy cream
- 2tablespoons grated Parmesan
- Salt
- black pepper, to taste
- Lemon wedges, for serving
- Flaky sea salt for sprinkling
Nutritional analysis per serving (4 servings)
341 calories; 28 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 17 grams protein; 542 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Private Notes
Comments
I made this more as a crustless quiche and added a bit more cream (actually I used half n half), and used a buttered pie plate lined with sprinkled parmesan. Substituted gruyere for parm in the custard and used half green beans/half asparagus because it was in the fridge. Everyone had seconds!!
"Large skillet...." Would that be a 12 inch skillet???
This is delicious, a perfect celebration of asparagus season. I think a 12-inch skillet sounds just right, but I actually use an oval pan because I happen to own one that looks nice on the table. If the pan is a little smaller, the eggs might need a few more minutes. When the local asparagus come in, I have no basil in the garden, but chives are abundant, so that's what I use. There's flexibility there.
Delicious but took way longer to cook.
I have made this several times and always use a whole bundle of asparagus. 2 to 3 tablespoons of feta cheese on sprinkled on top adds a ton of flavour. This is a keeper!
This was a delicious and easy meal prep dish. I follow the method exactly and improvised based on the ingredients I had on hand. The non-stick pan makes for easy removal and clean up. This will be in the rotation.