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Recipe of Baked Eggs with Vegetables
Recipe

Baked Eggs with Vegetables

10 mins
5 mins
Low
15
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Classic French recipe of Baked Eggs with vegetables, where the mixture of asparagus, mushrooms, spinach and butter, turn a simple breakfast into something spectacular.

Ingredients

4 portions
  • 4 eggs
  • 1 cup mushroom
  • 1 spinach
  • 1 cup asparagus
  • 30 grams butter
  • salt
  • black pepper
  • 1/4 cups parmesan cheese

Preparation

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.

TIPS

Accompany with bread.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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