Asparagus and Eggs

Years ago I dated someone whose family was from Sicily. She taught me a traditional breakfast that her family enjoys - asparagus and eggs. I was inspired to make it this morning since I have so much wonderful produce from going to the farmer's market. This is a super quick meal that I eat any time I want something light but satisfying.

Asparagus and Eggs

1 C. Fresh Asparagus, cut into bite sized pieces
2 Eggs

Scramble eggs in a small bowl until they are blended. In a large skillet, heat 2 t. of olive oil and cook asparagus until it turns bright green. Add eggs and scramble. Easy easy easy! Yum.

I couldn't actually eat all of this food, but I wanted to dress up the plate. ;)

Extremely Lazy Sunday Brunch

Extremely lazy Sunday brunch is when we sleep to a ridiculous hour (noon), enjoy a leisurely coffee, and eventually get to figuring out something for brunch. Today, it turned out to be a veggie frittata with a little goat cheese on top.

Mushroom Onion Tomato Frittata With Chevre

9 Eggs, beaten
1 Large Onion, sliced thinly
1 large tomato, sliced in thick slices
8 oz. Sliced Button Mushrooms
4 Cloves Garlic, minced
4 oz. Chevre
2 T. Olive Oil

Preheat oven to 425F.

In a large, oven safe, skillet heat 1 T. olive oil and cook mushrooms over medium-high heat until lightly browned and tender. Remove mushrooms from pan, add remaining olive oil, and add onions and tomatoes to the pan. Put the onions on one side and the tomatoes on the other. allow the tomatoes to begin to get soft (1-2 minutes) and the flip and allow to cook 1 minute longer. Cook the onions until lightly golden. Add mushrooms back to pan and spread everything out into an even layer. Layer in tomato slices and pour over beaten eggs. Crumble chevre and spread evenly over the top. When the sides of the egg look like they are starting to set, put pan in the preheated oven and bake 20-25 minutes, or until the eggs are almost fully set and there's very little movement in the center. Remove from the oven and allow to sit for 5 minutes before turning out on a plate and cutting into wedges.

Makes 8 servings.

Nutrition Roundup: Calories 165.3, Total Fat 12.0 g, Cholesterol 214.8 mg, Sodium 147.6 mg, Total Carbs 4.9 g, Dietary Fiber 0.9 g, Protein 10.2 g.