Pull out the breakfast-for-dinner playbook with this protein-rich bake. Vibrant veg serves up sunny vibes along with vitamins and fiber—and has us stoked for warmer days ahead. Can ya feel it?
asparagus, trimmed and cut into 1-in. pieces on the bias
Kosher salt and pepper
scallions, thinly sliced, white and green parts separated
flat-leaf parsley, chopped
Gruyère cheese, grated
Mixed green salad, for serving
- Heat oven to 425°F. Heat oil in a 9- to 10-in. cast-iron skillet on medium. Add asparagus, season with ¼ tsp each salt and pepper; sauté 2 min. Add scallion whites and cook, tossing, 1 min. Remove from heat.
- Meanwhile, in a bowl, whisk together eggs, sour cream, mustard, and pinch each salt and pepper. Fold in scallion greens, parsley, and cheese.
- Add egg mixture to pan and cook until edges have begun to set, about 2 min. Transfer skillet to oven; bake until center is just set, 8 to 10 min. Serve with green salad, if desired.
Per serving: 280 cal, 20.5 g fat (7 g sat), 19 g protein, 438 mg sodium, 5 g carb, 2 g sugars (0 g added sugars), 2 g fiber
This recipe appears in the April 2022 issue of Women’s Health.