Scrambled Eggs with Shallots and Roasted Asparagus

Scrambled Eggs with Shallots and Roasted Asparagus
Staff Writer

The soft flavors of roasted asparagus and sauteed shallots are complemented by salty bites of pancetta in this scrambled eggs recipe, and after trying the eggs with a sprinkle of Parmesan and crème fraîche, you'll never want to make them another way again. 

Directions

Preheat the oven to 350 degrees. 

Place the asparagus on a baking sheet and drizzle with a little bit of olive oil. Season with salt and pepper to taste, and toss to distribute. Roast the asparagus for 15 minutes. Remove the asparagus from the oven, sprinkle with Parmesan cheese, add them back into the oven for 2 minutes more. 

While the asparagus is roasting, whisk the eggs in a bowl with a little whole milk and salt and pepper. Melt ½ tablespoon of the butter in a large skillet. Add the pancetta, and sauté until crispy. Next add the shallots and sauté over medium heat until tender, about 3 minutes. Lower the heat and add the eggs, stirring constantly with a wooden spoon, until the eggs have reached a desired doneness. Remove from the heat and add the remaining butter to the eggs and stir until it melts. Serve your eggs on a bed of roasted asparagus and topped with a dollop of crème fraîche.

Nutrition

Calories per serving:

388 kcal

Daily value:

19%

Servings:

6
  • Carbohydrate, by difference 3 g
  • Protein 49 g
  • Total lipid (fat) 19 g
  • Vitamin A, IU 48 IU
  • Vitamin A, RAE 13 µg
  • Vitamin B-12 5 µg
  • Vitamin B-6 1 mg
  • Vitamin D 5 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 5 µg
  • Alanine 3 g
  • Arginine 3 g
  • Ash 3 g
  • Aspartic acid 5 g
  • Betaine 17 mg
  • Calcium, Ca 72 mg
  • Carotene, beta 3 µg
  • Cholesterol 138 mg
  • Choline, total 132 mg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 9 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 7 g
  • Folate, DFE 15 µg
  • Folate, food 15 µg
  • Folate, total 15 µg
  • Glutamic acid 8 g
  • Glycine 2 g
  • Histidine 2 g
  • Iron, Fe 5 mg
  • Isoleucine 2 g
  • Leucine 4 g
  • Lutein + zeaxanthin 1 µg
  • Lysine 4 g
  • Magnesium, Mg 49 mg
  • Methionine 1 g
  • Niacin 10 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 2 g
  • Phosphorus, P 411 mg
  • Potassium, K 588 mg
  • Proline 2 g
  • Retinol 13 µg
  • Selenium, Se 49 µg
  • Serine 2 g
  • Sodium, Na 253 mg
  • Sugars, total 1 g
  • Threonine 2 g
  • Tryptophan 1 g
  • Tyrosine 2 g
  • Valine 2 g
  • Water 106 g
  • Zinc, Zn 11 mg
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