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Lorenza

Lorenza Ávila

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Recipe of Eggs in the Casserole with Asparagus
Recipe

Eggs in the Casserole with Asparagus

5 min
10 min
Easy
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For this diet at the beginning of the year this breakfast of steamed eggs baked in the casserole accompanied with fresh asparagus and served with tomato, chives, jalapeño pepper, purple onion. This breakfast is perfect to keep the figure.
Learn more about Lorenza Ávila

Ingredients

2 servings
  • 2 pieces of egg
  • 6 pieces of asparagus bleached
  • 1/3 of Cup of pumpkin Italian, cut into slices
  • 1 pinch of Salt
  • 1 pinch of black pepper
  • 1/4 of Cup of tomato cut into small cubes
  • 1/4 of Cup of jalapeno pepper fresh, cut into thin slices
  • 1/4 of Cup of red onion cut into thin strips
  • 1/4 of Cup of cherry tomato cut in half

    Preparation

    Preheat the oven to 180 ° C
    Add to the cazuelitas two pieces of egg, the asparagus bleached in the middle of the yolks and bake for 10 minutes or until the egg is well cooked without the yolks being overcooked.
    Remove from the oven and add the pumpkins in rolls; Season to your liking
    Serve the eggs with the tomato, the jalapeño pepper, the purple onion and decorate with cherry jitomatitos.

    PRESENTATION

    Serve the eggs with tomato cubes, jalapeño pepper and onion. Sprinkle with chives, and accompany with sauce.

    TIPS

    Heat the refractory of the eggs a little before putting it in the oven for cooking, so it will maintain a beautiful shape.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    39.9
    kcal
    2.0%
    Carbohydrates
    8.7
    g
    2.9%
    Proteins
    1.6
    g
    3.3%
    Lipids
    0.4
    g
    0.6%
    Fiber
    2.4
    g
    4.9%
    Sugar
    5.1
    g
    5.6%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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