September 20, 2016
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
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"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."
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.
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