WEEKDAYS 1e|12c|p


Clinton Kelly
Servings: 10
1 to 30 min

Kick-start your day with this tasty breakfast!

  • Ingredients
  • step-by-step directions
  • 12 Eggs (beaten)
  • Salt and freshly ground pepper
  • 2 tablespoons Butter
  • 1/2 cup Asparagus (chopped)
  • 1/2 cup Proscuitto (roughly chopped)
  • 1/4 cup Parmesan Cheese
  • 1/2 cup Heavy Cream
  • Preheat oven to 350.
  • In a bowl, whip or use an immersion blender to beat the eggs. Whisk in heavy cream.
  • In a 12-inch nonstick or cast iron skillet over medium heat, melt the butter and add the asparagus. Cook until asparagus is tender, about 3 minutes. Add the eggs and gently stir, allowing the asparagus to evenly distribute and cook for 2 to 3 minutes to allow the eggs to set just slightly. Add proscuitto to eggs and gently mix in. Grate parmesan cheese over the top.
  • Transfer to oven and cook until eggs have set, about 15 minutes.
  • Serve warm or room temperature.
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