Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 slice(s) Hy-Vee double-smoked bacon | ||
| 1 lbs. fresh asparagus, trimmed | ||
| ½ red bell pepper, seeded and cut into strips | ||
| ½ c. chopped yellow onion | ||
| 6 Hy-Vee large eggs, slightly beaten | ||
| 1 ½ c. shredded white cheddar cheese | ||
| ½ c. Hy-Vee half-and-half, light cream or milk | ||
| 2 tbsp. chopped fresh Italian parsley | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee ground black pepper |
Directions
- Preheat broiler. In a 10-inch broiler-proof skillet, cook bacon until crisp. Drain bacon; crumble and set aside.
- Cut asparagus into 1-inch pieces.
- In a saucepan, bring about 1 inch water to boiling. Add asparagus, pepper strips and onion; bring just to boiling. Reduce heat slightly; boil about 1 minute or until crisp-tender. Drain well. Spread asparagus-pepper mixture evenly in skillet.
- Combine eggs, cheese, half-and-half, parsley, bacon, salt and pepper in a bowl. Pour over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting the edges until the egg mixture is almost set.
- Place skillet under the broiler. Broil 1 to 2 minutes or until top is just set and begins to turn golden. Cut into wedges to serve.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 230mg
- Sodium: 560mg
- Total Carbohydrates: 6g
- Protein: 16g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 25%
0%
Iron 10%
0%
Calcium 25%
Recipe Source:
Hy-Vee Seasons Spring 2011.