Classic French recipe of Baked Eggs with vegetables, where the mixture of asparagus, mushrooms, spinach and butter, turn a simple breakfast into something spectacular.
In a pan over medium heat, place a tablespoon of butter and incorporate the mushrooms, spinach and asparagus. Once cooked, remove from heat and reserve.
Grate the parmesan cheese and place it in a pan over medium heat. Wait until it melts and remove it from the fire. Remove the cheese from the pan with a spatula and let it cool.
Beat the eggs and add salt and pepper. Incorporate the vegetables you previously cooked.
Grease cupcake molds with butter. Pour in these the mixture of eggs with vegetables.
Place your molds in the oven at 180 degrees centigrade for 20 minutes.
Desmolate your eggs and present them with a piece of Parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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