Happy Good Friday! It is a gorgeous day here, preparing for the Easter weekend. The sun is shining, birds chirping, and perfect weather. It is supposed to get up to 80 degrees today. I cannot think of a better day.
These eggs are a great way to make eggs for a crowd, which I have always struggled with. They have soft, perfect curds and tender asparagus all the way through. These eggs really take advantage of one of Spring’s most delicious produce, asparagus. The asparagus cooks perfectly in the eggs and has great texture, holding on to enough crunch. The eggs are perfectly seasoned and I promise, you won’t even miss the cheese.
This batch of eggs makes enough for 10-12 servings. Feel free to halve or even quarter the recipe for your family! I would suggest quartering for 2 adults and one or two children.
Ingredients: 18 Large Eggs, lightly beaten 1/3 cup Whole Milk 1 teaspoon of Salt 1 teaspoon of Freshly Ground Black Pepper 3 tablespoons of Olive Oil, divided 1 cup of Asparagus, finely chopped 1/4 cup of Parsley, freshly chopped
First, whisk together the eggs, milk, salt & pepper in a medium bowl.
Now, heat 2 tablespoons of oil in a large nonstick skillet over medium heat. When hot, add the eggs and asparagus; reduce the heat to medium-low. Stir often for about 8 minutes or until the eggs start to set and are soft. Drizzle the remaining tablespoon of oil over the eggs, add the parsley, and gentle stir to combine.
Happy Cooking, The Barbee Housewife Source: Cooking Light, April 2015