Italian Eggs With Asparagus & Smoked Ham
"Served at the Glynn House Inn (White Mountain, N.H. region), this recipe is a satisfactory choice for a special breakast and/or brunch or even served for a light lunch or dinner."
Categories: Breakfast, Lunch, Pork, Ham, Eggs, Vegetables, New England, Easy/Beginner Cooking, Quick Meals, Brunch, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, Make it from scratch more
Recipe: #24905 September 20, 2016
- Serving Size: 1 (207.9 g)
- Calories 374
- Total Fat - 28.1 g
- Saturated Fat - 14.4 g
- Cholesterol - 357.6 mg
- Sodium - 886.6 mg
- Total Carbohydrate - 4.7 g
- Dietary Fiber - 0.9 g
- Sugars - 1.7 g
- Protein - 25.9 g
- Calcium - 292.2 mg
- Iron - 2.8 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.3 mg
In a large skillet, heat half of the butter (2 tbsp.). Add the mushrooms, ham, garlic, and green pepper. Saute over medium heat until vegetables are tender. Remove with a slotted spoon and set aside.
Blanch cut asparagus until crisp tender and set aside.
Whisk together; eggs, herbs and seasonings. Add cream cheese in small pieces.
Just before serving, heat remaining butter (2 tbsp.) in a skillet over medium-low heat and add egg mixture, folding with spatula to blend cream cheese.
When eggs are half set, add vegetable-ham mixture, mozzarella, parmesan, and drained and blanched asparagus.
Continue to cook gently, folding with spatula until eggs are just done. Serve immediately.
Tips & Variations
No special items needed.