Sunday, April 7, 2013

1 Gluten Free Asparagus Scrambled Eggs

Hey everyone, I hope you're having an enjoyable spring weekend! This month's theme for foodlove is #asparaguslove! All month we'll be sharing our favorite asparagus recipes, and I welcome you to do the same!

Asparagus is a perennial plant native to Europe. Asparagus is a great vegetable that's low in calories and sodium, and a great source of a wide range of nutrients, including but not limited to fiber, calcium, zinc, and potassium.This is a great yet simple breakfast recipe that's an easy way of sneaking some asparagus and other vegetables in early in the day.

This entire recipe can be prepared in one pan, and takes under 20 minutes to make. The key is to cut all of the vegetables before you start cooking. This not only makes the process of cooking less stressful, but you'll be able to concentrate on cooking the dish, preventing your food from being burnt.

Thanks to Becky for co-hosting this month! Check out her blog
and her pinterest

Prep Time: 8 minutes
Cook Time: 12 minutes
Servings: 2-3, depending on how hungry your consumers are

4 eggs
3 tbsp milk
dash of salt
dash of pepper
2 tsp Italian herb seasoning
2 oz pancetta, diced
1 tbsp minced garlic
half of one onion, diced
4 stalks of asparagus, diced
one handful of mushrooms, diced
1/4 of red bell pepper, diced
1/2 tbsp butter

In a medium bowl, whisk together the eggs, milk, salt, pepper, and seasoning. Set aside. Dice all of the vegetables, and have them ready to add to a pan.

Preheat a sautee pan over medium heat. Add half of the butter and the pancetta to the pan. Cook until the pancetta begins to brown, and add the onion and garlic. Cook for about 3 minutes, and add the asparagus, mushrooms, and peppers. Cook for another 3 minutes, and then add the remaining butter and the eggs. Reduce the heat to medium low, and cook for about 5-6 minutes, stirring the eggs constantly to prevent burning and sticking to the pan. The eggs will be cooked once they are no longer wet, and become fluffy.

1 comment:

  1. T. R.,

    Your scrambled eggs with the asparagus looks like the perfect Spring breakfast. i love the colors and herbs. I never thought of adding asparagus to scrambled eggs, but I have to try these soon. Sending #asparaguslove your way!