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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees. | 2. Steam asparagus over boiling water just until tender, about 4 minutes. Reserve. | 3. Heat olive oil in large nonstick skillet over medium heat. Saute shallots until translucent, about 5 minutes. Add potatoes and saute additional 5 minutes. Add salt and pepper to potatoes and carefully toss. Cook potatoes an additional 5-8 minutes or until potatoes are tender and beginning to brown. Remove from heat. | 4. Stir chives and asparagus into potatoes and set aside. | 5. Whisk eggs and Parmesan together in large bowl. Melt butter in large nonstick, ovenproof skillet over medium-high heat. Pour eggs into skillet. Allow to cook for 5 minutes, carefully lifting edges of eggs with spatula to allow uncooked portions to run underneath. | 6. Spread asparagus-potato mixture evenly over eggs. Sprinkle with Swiss cheese. | 7. Bake eggs in oven until set and cheese is browned and bubbly, about 15-20 minutes. | 8. Cut into wedges and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
shallot	2		minced	230.4	53.76	8.0	0.32
asparagus	1		cut	90.7186	17.5994	9.979	0.5443
new potato	8		unpeeled sliced	-	-	-	-
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
butter	2	tablespoons		171.0	7.857	5.343	14.4
egg	1	dozen		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
swiss cheese	1/2	cup	grated	259.38	0.9504	17.7936	20.4534

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.