Yes, it was definitely time to put all my eggs in one basket. From eggs into Easter baskets to eggs for frittatas this past weekend had lots of opportunities for good cooking and food.When planning my Easter lunch menu I thought of Springtime flavors and favorites. As I started to plan it out I realized I did almost the same menu last year (as well as having my son remind me, since he never forgets anything!) so I needed to change it up a bit. I went for an egg dish (instead of salmon again) with veggies and a lil meat (but not ham since we are not a ham loving house), roasted baby rainbow carrots, simple salad with a citrus honey vinaigrette and of course some tasty treats for dessert.
Ingredients:
6 eggs, 4 egg whites
1/4 c. (I used almond milk)
3/4 tsp sea salt
1/2 tsp black pepper
2 cups asparagus, chopped
1 pack prosciutto, sliced into bit sized pieces
1 shallot minced
1/2 c. Parmesan cheese
1 tbsp olive oil
Preheat oven to 400 degrees
Whisk the eggs, milk, salt and pepper together in a large bowl.
Add the chopped asparagus, prosciutto and cheese into egg mixture.
Heat the olive oil in over proof nonstick skillet over med high heat.
Add the beaten egg mixture and cook until the edges start to set up (3 minutes). Move into oven to bake for 15-20 min until the center is cooked through. Take out of oven and let it stand for 5 min before serving.
Enjoy!
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