This is one of my favorites. The most important thing (I think) is to cook it slowly so the eggs stay tender.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
199 Calories
Recipe Instructions
Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about 5 minutes.
Step 3
In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook 5 minutes.
Step 4
Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.
Ingredients
6 eggs
1 tablespoon water
1 tablespoon butter
3 tablespoons olive oil
½ cup shredded mozzarella cheese
1 teaspoon chopped fresh thyme
½ pound fresh mushrooms, sliced
3 tablespoons freshly grated Parmesan cheese
½ pound fresh asparagus, trimmed and cut into 1 inch pieces
