Scrambled eggs with asparagus, mushrooms, and ricotta.

Name: Scrambled eggs with asparagus, mushrooms, and ricotta.
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: European
Ingredients: 6 eggs; 1 lb asparagus, trimmed and chopped into 1 inch peices; 2 cups white button mushrooms, roughly chopped; 1 small onion diced; 8 oz ricotta cheese; 3 Tbs Heavy cream; Salt; Pepper; Dry oregano; Dry thyme; Fresh grated nutmeg; Lemon Zest; parmigiano reggiano; Oil; Red pepper flakes

7 steps

Prep:15minCook:6min

A delicious and hearty way to start your day with so many vitamins and minerals.

Updated at: Thu, 17 Aug 2023 02:53:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories313.3 kcal (16%)

Total Fat20.9 g (30%)

Carbs13.5 g (5%)

Sugars3 g (3%)

Protein18.6 g (37%)

Sodium552.1 mg (28%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6eggs

1 lbasparagus

trimmed and chopped into 1 inch peices

2 cupswhite button mushrooms

roughly chopped

1onion

small, diced

8 ozricotta cheese

Instructions

Step 1

Whisk eggs and cream together in a bowl and set aside.

Step 2

Place pan over medium heat. Once pan is hot, add oil.

Step 3

When oil is hot, add asparagus, onions, and mushrooms to pan. Sprinkle with salt and pepper. Sauté until asparagus is tender and lightly browned.

Step 4

Add herbs, lemon zest, and nutmeg and saute one more minute.

Step 5

Turn heat to medium low and egg and cream mixture to pan. Keep eggs moving around the surface of the pan, pulling them together gently and turning them over.

Step 6

Add ricotta cheese, sprinkle with salt and pepper and continue to scramble over medium- low heat until just before eggs are desired texture. Remove pan from heat.

Step 7

Add eggs to plate, grate parmigiano reggiano over top and serve immediately.