I’m venturing into Kyra land with this recipe. During our law school days, Kyra was the Frittata Whisperer. Just check out these beauties below from Easter Sunday 2012.
Anyways, after my AM Workouts, I’ve been having the same high protein breakfasts: 1 cup scrambled egg whites (jazzed up with green onion, bell peppers, feta, garlic powder and whatever else tickles my fancy); strawberries; and Flourless Sprouted Wheat Bread from Trader Joe’s.
It’s been delicious, but I stumbled across this recipe from Dinner of Herbs and I just had to give it a try.
What You Need
1 lb Fresh Asparagus
Olive Oil (I used 1 Tbsp)
2 Tbsp Milk (I used 1% skim)
4-5 small mini sweet peppers, sliced (I actually just used 1.5)
Onion (I used green onions)
1 oz Gouda, crumbled (I couldn’t find crumbled in the store, so I just bought what I saw available and shredded it)
What To Do
Heat your over to 425 degrees. In a cast iron skillet, toss the asparagus with the olive oil, and fry until lightly brown. Add the mini sweet peppers, and fry until also lightly browned. In a small bowl, whist together the eggs, milk, garlic, and onion. Pour this mixture over the asparagus and peppers. Cook until the edges of the egg are set. Sprinkle the Gouda on top, and place the cast iron skillet in the oven. Bake for about 15 minutes or until the center is set and the cheese is melted.
Next time, I will try and use a cast iron skillet because I think I lost some of the flavor by placing the asparagus + bell peppers+ seasonings in a new dish. And asparagus isn’t my favorite veggie, so I think broccoli is in order for next time as well 🙂 aaaand more Gouda (I love cheese).