Scrambled Eggs with Asparagus
Eggs and asparagus go together so well. This makes the perfect menu item for a breakfast or brunch. Come to think of it, it's really ideal for any meal of the day. Why limit yourself to the a.m. hours?
Ingredients
- 24 eggs
- 1 1/2 cup(s) water
- 5 8/25 tablespoon(s) real bacon pieces (1/3 cup)
- 2 cup(s) cheddar cheese, grated
- 1/2 cup(s) onions, chopped
- 32 chopped asparagus spears, cut into one inch pieces and blanched in boiling water
- 3/50 teaspoon(s) salt to taste
- 3/50 teaspoon(s) black pepper to taste
Instructions
- Separate egg whites from yolks.
- Reserve the yolks for later use.
- Pour the egg whites into a bowl and beat until frothy.
- Add water to make the mixture runny.
- Add bacon, cheese and onion and mix well.
- Add salt and pepper to taste.
- Bend each asparagus stalk until it breaks and discard the tough stalk end.
- Cut the other ends into 1-inch pieces.
- Blanche asparagus pieces in a pot of boiling water for just a couple of minutes so they are still crisp/tender.
- Drain asparagus and fill the pot with cold water to stop the cooking process.
- Heat a 9-inch skillet over medium heat.
- When skillet is nice and warm, spray with non-stick spray and add 1/8 to 1/6 of the omelet mixture, depending on how many omelets you plan to make.
- Add 4 to 5 pieces of the asparagus into the omelet mixture in the pan.
- Cover the pan with a lid and cook for about 3-5 minutes depending on the heat of the stove.
- Lift lid to check the omelet; it should be nice and puffy and starting to firm up but still a little moist on top.
- Fold omelet in half with a spatula and continue to cook, flipping occasionally, until the entire omelet has firmed up.
- Repeat for each omelet.
Nutrition
Calories: 1579.78kcalCarbohydrates: 30.09gProtein: 169.89gFat: 85.12gSaturated Fat: 45.56gCholesterol: 266.6mgSodium: 3990.4mgFiber: 10gSugar: 14g
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