Best 15 Asparagus And Spinach Egg Cups Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Craving a quick and nutritious breakfast or brunch dish? Look no further! Asparagus and spinach egg cups are a delightful and versatile option that combines the goodness of fresh asparagus, tender spinach, and protein-packed eggs. With minimal preparation and a short cooking time, these egg cups are a perfect meal for busy mornings or a healthy snack throughout the day. Explore our curated collection of recipes, ranging from classic combinations to exciting variations, and discover the perfect asparagus and spinach egg cup recipe to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND ASPARAGUS FRITTATA



Spinach and Asparagus Frittata image

This easy to make Spinach and Asparagus Frittata is light and fluffy and only takes 30 minutes to make! Packed with spring vegetables this healthy meal is perfect any time of the day!

Provided by Julia

Categories     Breakfast     Brunch     Dinner     Lunch

Time 30m

Number Of Ingredients 11

3 tablespoons Olive Oil
1 Small Onion (, diced)
7 ounce Fresh Spinach
7 ounce Fresh Asparagus Stalks
3 Garlic Cloves
5 Medium Eggs
½ teaspoon Salt
A Pinch of Black Pepper
2 teaspoons Dried Thyme
½ cup Milk
3 ounce Cheddar Cheese (, optional)

Steps:

  • In an oven-proof skillet/frying pan, heat the oil and add diced onion. Sauté for about a minute before adding the spinach in. Sauté until the spinach has reduced its volume.
  • Now preheat the oven to 400°F/200°C.
  • Meanwhile: Wash the asparagus and trim off the hard ends. Cut the rest of the stalks into 1-1 ½ inch long pieces. Peel and mince the garlic. Add both the garlic and asparagus to the spinach and sauté for 1-2 minutes.
  • In a medium bowl, beat the eggs. Add salt, pepper, thyme and milk and stir well. Pour this mixture over the veggies and cook for a few minutes. When the eggs around the edges start to set, transfer the skillet into the oven.
  • Bake for 15 minutes or until the eggs are set.
  • Top with grated cheese and serve warm or cold for breakfast, lunch, brunch, dinner or as appetizer.

Nutrition Facts : Calories 304 kcal, Carbohydrate 9 g, Protein 16 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 227 mg, Sodium 555 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

ASPARAGUS AND SPINACH FRITTATA



Asparagus and Spinach Frittata image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
2 leeks, whites only, thinly sliced
8 large eggs, beaten
2 cups cooked spinach
1 cup blanched asparagus tips
4 ounces goat cheese, crumbled
1/2 cup fresh basil leaves, sliced into chiffonade (thin strips)
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
Nonstick cooking spray
1/4 cup dried breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a medium skillet over medium heat. Add the leeks and saute for about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
  • In a large mixing bowl, combine the eggs and sauteed leeks with the spinach, asparagus, goat cheese, basil, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
  • Spray a 9-inch nonstick cake pan or springform pan with nonstick cooking spray. Add the breadcrumbs and shake to evenly coat the pan. Pour the egg mixture into the pan.
  • Bake until solid and a toothpick comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes.
  • Invert the frittata onto a plate and then flip, right-side up, onto a serving plate, or remove the sides of the springform pan and transfer to a serving plate.
  • Serve warm or at room temperature.

SCRAMBLED EGGS OVER ASPARAGUS



Scrambled Eggs over Asparagus image

Provided by Claire Robinson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds fresh asparagus, trimmed and cleaned
2 tablespoons olive oil
1 teaspoon sea salt, plus more for seasoning
Freshly ground black pepper
6 eggs
3 tablespoons milk
2 tablespoons butter

Steps:

  • Preheat your oven to 425 degrees F.
  • Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper.
  • Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp.
  • In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper.
  • Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes.
  • Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy!

Nutrition Facts : Calories 259 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 295 milligrams, Sodium 697 milligrams, Carbohydrate 8 grams, Fiber 3.5 grams, Protein 14 grams, Sugar 4 grams

LOW-CARB BACON SPINACH EGG CUPS



Low-Carb Bacon Spinach Egg Cups image

Low-carb egg, and cheese veggie muffins perfect for on the go. You can make them ahead and reheat in the microwave a few seconds. A great change from the usual low-carb bacon and eggs!

Provided by Paula Todora (Paula T)

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 14

cooking spray
4 slices thick-cut bacon, diced
½ (12 ounce) package frozen chopped spinach, thawed and drained
4 mushrooms, chopped
¼ green bell pepper, chopped
2 slices onion, chopped
1 pinch salt and ground black pepper to taste
6 eggs
1 tablespoon heavy whipping cream
1 ¼ cups shredded Colby-Jack cheese, divided
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch onion powder
1 pinch garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Transfer bacon to a bowl, reserving bacon grease in the skillet.
  • Combine spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to taste in the skillet with bacon grease; cook and stir until softened, about 5 minutes. Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.
  • Whisk eggs and cream together in a bowl; stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add cooled vegetables and bacon to egg mixture and mix gently.
  • Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese.
  • Bake in the preheated oven until egg cups are set, about 20 minutes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 4 g, Cholesterol 223.2 mg, Fat 17.7 g, Fiber 1.2 g, Protein 16.5 g, SaturatedFat 9.3 g, Sodium 669 mg, Sugar 1.2 g

OVERNIGHT ASPARAGUS AND EGG BAKE



Overnight Asparagus and Egg Bake image

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

6 bacon strips, chopped
2 cups sliced fresh mushrooms
1 shallot, finely chopped
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
6 large eggs
1 cup biscuit/baking mix
1 cup 2% milk
1 cup heavy whipping cream
3/4 cup shredded sharp cheddar cheese
1/2 cup grated Romano cheese
1 teaspoon ground mustard
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

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.

SPRING RAGOUT WITH ASPARAGUS AND POACHED EGGS



Spring Ragout with Asparagus and Poached Eggs image

A colorful and nutritious way to brunch: tomatillos, spinach, cilantro, and asparagus give this dish it's verdant hue. Chickpeas and poached eggs provide plenty of protein.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 14

1/2 cup extra-virgin olive oil, plus more for drizzling
1 yellow onion, finely chopped (1 1/2 cups)
3 cloves garlic, peeled and smashed
1 jalapeno (seeded if less heat desired), thinly sliced (1/4 cup)
Kosher salt and freshly ground pepper
1 1/4 pounds tomatillos, husked, well washed, and cut into 1-inch wedges (4 cups)
4 cups packed spinach
2 tablespoons minced fresh cilantro stems, plus leaves for serving
1 teaspoon coriander seeds
1 teaspoon cumin seeds
12 scallions, white and lightgreen parts only, cut on the bias into 1-inch pieces (1 cup)
2 cans (each 15 ounces) chickpeas, drained and rinsed
2 bunches thin asparagus, trimmed and cut on the bias into 2-inch pieces (4 1/2 cups)
8 poached eggs (for how-to, go to marthastewart.com/poachedeggs)

Steps:

  • In a large skillet, preferably enameled cast iron, heat 1/4 cup oil over medium. Add onion, garlic, jalapeno, and a pinch of salt. Cook, stirring occasionally, until onion is translucent, 6 to 7 minutes. Add tomatillos and cook, stirring occasionally, until just beginning to soften, 5 to 6 minutes.
  • Transfer mixture to a blender; let cool slightly. Add 2 cups spinach, cilantro stems, and 1/2 cup water; season with salt and pepper. Blend until pureed, adding up to 1/2 cup more water if needed. Season with salt and pepper.
  • Wipe skillet clean; return to medium heat. Swirl in remaining 1/4 cup oil, add spices, and cook, stirring often, until fragrant, 1 to 2 minutes. Add scallions, season with salt, and cook until softened, 2 to 3 minutes. Stir in chickpeas, tomatillo mixture, asparagus, and remaining 2 cups spinach. Nestle in poached eggs; cover and cook until eggs are heated through and asparagus is bright-green and crisp-tender, 3 to 4 minutes. Drizzle with oil and top with cilantro leaves; serve.

SPICY ASPARAGUS & CHORIZO BAKED EGG



Spicy asparagus & chorizo baked egg image

Need a speedy one-pot meal for busy weekdays? Try this spicy baked egg on a bed of asparagus and chorizo - it takes just 25 minutes from prep to plate

Provided by Esther Clark

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

125g asparagus , cut into 3cm pieces
20g diced chorizo
½ tsp hot smoked paprika
75g frozen spinach
1 tbsp half-fat crème fraîche
1 large egg
flatbread , to serve (optional)

Steps:

  • Heat a small non-stick frying pan over a medium heat, add the asparagus and chorizo and fry for 8 mins. Stir through the paprika, cooking for a further 1 min.
  • Stir the spinach into the pan and cook for 5 mins until wilted before stirring through the crème fraîche. Season, then make a well in the middle of the mixture and crack the egg into it. Cover the pan and cook for 5-6 mins or until the egg is just set. Serve with a flatbread, if you like.

Nutrition Facts : Calories 277 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium

SKILLET-BAKED EGGS AND ASPARAGUS



Skillet-Baked Eggs and Asparagus image

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

3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt
black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling

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

WARM ASPARAGUS SPINACH SALAD



Warm Asparagus Spinach Salad image

Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times. -Kathleen Lucas Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14-16 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons reduced-sodium soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.

Nutrition Facts : Calories 299 calories, Fat 14g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 263mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

ASPARAGUS-SPINACH-ARTICHOKE CASSEROLE



Asparagus-Spinach-Artichoke Casserole image

Creamy, cheesy, keto-friendly vegetables. Bonus: All of the ingredients can be found at Costco®! Our family loved it. Throw something crunchy on top of the finished product if desired, such as Parmesan crackers or bacon crumbles.

Provided by Steven James

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 53m

Yield 10

Number Of Ingredients 11

2 (15 ounce) cans asparagus, drained
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (13.5 ounce) can spinach, drained
1 (4 ounce) can sliced mushrooms, drained
1 cup heavy whipping cream
1 (8 ounce) package cream cheese
½ cup vegetable broth, or to taste
½ teaspoon dried Italian seasoning, or to taste
½ teaspoon garlic powder, or to taste
1 (8 ounce) package cream cheese
½ (8 ounce) package sharp Cheddar cheese (such as Kerrygold™ Dubliner), sliced

Steps:

  • Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
  • Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
  • Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
  • Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 8.3 g, Cholesterol 93.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 10.2 g, SaturatedFat 17.8 g, Sodium 599.7 mg, Sugar 0.7 g

SPINACH AND ASPARAGUS QUICHE



Spinach and Asparagus Quiche image

Categories     Side     Bake     Steam     Asparagus     Spinach     Spring     Pastry

Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)

Number Of Ingredients 13

Crust
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5)
1/4 cup heavy cream (to glaze the crimped pie edges)
Filling
1/2 cup 1/2-inch asparagus pieces
3/4 cup fresh spinach leaves
2 tablespoons unsalted butter (or 2 tablespoons vegetable oil)
3/4 cup chopped onions
1 cup shredded Swiss cheese
3 large eggs
1 1/2 cups half-and-half
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 425°F.
  • To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
  • To prepare the filling, place the asparagus pieces in a medium steamer, and allow them to steam until the asparagus is tender but still slightly firm, about 5 minutes. Place the asparagus in a colander, removing all excess water. Then set the asparagus to the side.
  • Wash and clean the spinach well. Place it in a medium steamer with very little water, just enough to cover the bottom of the pot. Place the pot over low heat and steam the spinach gently or until the spinach is bright green and limp, approximately 5 minutes. Drain the cooked spinach in a colander to remove all excess water. Once drained, set the spinach to the side.
  • Melt the butter in a medium skillet over high heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the onions across the bottom of the pie shell.
  • Evenly distribute a layer of asparagus over the onions. Add a layer of spinach over the asparagus, and top the spinach with a layer of Swiss cheese.
  • In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, asparagus, spinach, and Swiss cheese.
  • To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
  • Cooked Spinach and Asparagus Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

BAKED EGGS WITH SPINACH, ASPARAGUS, AND PROSCIUTTO



Baked Eggs With Spinach, Asparagus, and Prosciutto image

From Food and Wine Magazine: Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side. I haven't had a chance to try this yet. I just wanted to post it so that I could remind myself to make it.

Provided by Cultural Twist

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 small round loaf crusty bread, 2 ends removed, the rest cut into 4 thick slices (about 10 ounces)
3/4 lb asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
1/4 lb thin-sliced prosciutto
1/4 lb gruyere, grated
1 (10 ounce) package frozen chopped spinach, defrosted, drained, and squeezed dry
4 eggs
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Heat the oven to 450°. Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish.
  • Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain thoroughly.
  • Using your fingers, make a depression in the center of each slice of bread. Arrange one or two slices of prosciutto around the edge of each slice of bread. Reserve 2 tablespoons of the cheese. Press a quarter of the remaining cheese into the center of each slice of bread. Top the cheese with the spinach, and then surround that with the asparagus. Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs. Sprinkle the eggs with the salt and pepper and the reserved cheese. Bake, covered, until the egg whites are just set, 10 to 15 minutes.

Nutrition Facts : Calories 231.9, Fat 14.9, SaturatedFat 7.2, Cholesterol 242.8, Sodium 375.4, Carbohydrate 7.1, Fiber 3.9, Sugar 2.2, Protein 19.6

ROASTED ASPARAGUS WITH HARD-COOKED EGGS AND SESAME SALT



Roasted Asparagus With Hard-Cooked Eggs and Sesame Salt image

Provided by Melissa Clark

Categories     dinner, easy, weekday, appetizer

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 9

2 large eggs
1 1/2 pounds asparagus, ends trimmed
4 tablespoons unsalted butter
Salt
black pepper
3/4 teaspoon black sesame seeds
3/4 teaspoon white sesame seeds
1 teaspoon coarse sea salt
Chopped chives, for garnish

Steps:

  • Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
  • Heat oven to 400 degrees. Spread asparagus on a large baking sheet. Dot with 2 tablespoons butter; sprinkle with salt and pepper. Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.
  • Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
  • Peel the eggs and finely chop. Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
  • To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 491 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS AND SPINACH FRITTATA



Asparagus and Spinach Frittata image

This tasty veggie frittata is short on prep time, long on sustenance.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1 pound asparagus, ends trimmed
1 3/4 teaspoons coarse salt, divided
Juice of 1/2 lemon
1 small yellow onion, finely chopped (1 cup)
2 cloves garlic, minced
10 ounces frozen spinach, thawed and drained
1/4 teaspoon ground black pepper
10 large eggs
1 1/2 cups milk
1 tablespoon salt-packed capers, rinsed and chopped
1/4 cup chopped Italian parsley
2 scallions, finely chopped
1 tablespoon red-wine vinegar

Steps:

  • Preheat oven to 375 degrees with rack in middle position.
  • Heat a 10-inch cast iron skillet over medium-high heat. Add 1 tablespoon oil to skillet. When oil shimmers, add asparagus and 1/2 teaspoon salt and cook, tossing occasionally, until asparagus is crisp tender and brown in spots, 3-4 minutes. Squeeze lemon juice over asparagus and transfer to a plate to cool, reserving skillet.
  • Heat 1 tablespoon oil in skillet over medium-high heat. When oil shimmers, add onions and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, spinach, pepper, and 1 teaspoon salt and cook 1 minute until spinach is warmed through.
  • Whisk eggs and milk in a medium bowl until thoroughly combined. Pour into skillet and cook, stirring constantly, just until eggs begin to scramble but are still very wet. Remove from heat. Distribute asparagus in a single layer over eggs, pressing them gently into eggs. Transfer to oven, and bake just until frittata is set, 18-20 minutes. Cool 5 minutes before slicing and serving.
  • Combine capers, parsley, scallions, remaining 1 tablespoon oil, vinegar, and remaining 1/4 teaspoon salt in a small bowl and serve with frittata.

ASPARAGUS AND SPINACH EGG CUPS



Asparagus and Spinach Egg Cups image

These are pretty and pretty good. You can use your imagination and use other veggies or even some meats.

Provided by Ambervim

Categories     Breakfast

Time 35m

Yield 12 Cups

Number Of Ingredients 9

12 pancakes (if pancakes, make sure the batter is thin for a thin pancake) or 12 crepes (if pancakes, make sure the batter is thin for a thin pancake)
3/4 cup asparagus, 2 inch tips
1 cup spinach, fresh
1/2 cup onion, chopped
6 eggs, large
1/4 cup milk (cream ok and would be richer)
1 cup cheese, grated (the flavor you choose will greatly affect the result, consider mixing 2 different cheeses)
salt
pepper

Steps:

  • Preheat oven to 350°F.
  • Grease a 12 cup muffin pan or use silicone.
  • Place warm pancakes or crepes in the muffin pan, pushing gently to form to the bowls.
  • Bake for 4-5 minutes or until lightly crispy around the edges. Set aside.
  • Melt butter in a skillet over medium heat. Add onion and asparagus then saute for 3-4 minutes. Add spinachh and cook for 3 minutes. Remove from heat and drain well. Set aside.
  • Whisk together eggs, milk, salt and pepper.
  • Scramble in lightly greased skillet over medium heat until just set. Remove from heat and fold in sauteed veggies.
  • Fill pancake bowls with mixture.
  • Top with cheese.
  • Bake 7-10 minutes or until cheese has melted.
  • Serve immediately.

Nutrition Facts : Calories 250.7, Fat 12.4, SaturatedFat 4, Cholesterol 145.2, Sodium 470.8, Carbohydrate 24.2, Fiber 0.4, Sugar 0.5, Protein 10.5

Tips:

  • Prep your veggies: Wash and chop your asparagus and spinach before you start cooking. This will save you time and make the cooking process go more smoothly.
  • Use fresh ingredients: Fresh asparagus and spinach will give your egg cups the best flavor. If you can't find fresh asparagus, you can use frozen asparagus that has been thawed.
  • Don't overcook the eggs: The eggs should be cooked until they are just set, but not hard-boiled. Otherwise, they will be dry and rubbery.
  • Add your favorite toppings: Once the egg cups are cooked, you can top them with your favorite toppings. Some popular options include cheese, salsa, avocado, or bacon.

Conclusion:

Asparagus and spinach egg cups are a delicious, healthy, and easy-to-make breakfast or brunch option. They're perfect for meal prepping ahead of time, and they're also a great way to get your kids to eat their veggies. With a few simple ingredients and a little bit of time, you can create a delicious and nutritious meal that the whole family will enjoy.

Related Topics