Skillet-Baked Eggs and Asparagus
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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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.
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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
"Large skillet...." Would that be a 12 inch skillet???
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!!
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.