Serve this beautiful egg dish right from the skillet.
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1/2 pound fresh asparagus spears, trimmed
2 tablespoons Land O Lakes® Butter
4 ounces (1 cup) sliced fresh mushrooms
1 medium (1/2 cup) onion, chopped
6 large Land O Lakes® Eggs
8 slices (2/3 cup) bacon, cooked, crumbled
1 small tomatoes, sliced
4 ounces (1 cup) shredded Cheddar cheese
Place asparagus spears in nonstick 10-inch skillet; add enough water to cover. Bring to a full boil. Cook over medium heat 5-7 minutes or until crisply tender. Drain; transfer asparagus to small plate.
Melt butter in same skillet until sizzling. Add mushrooms and onion; cook over medium heat 3-4 minutes or until tender.
Beat eggs in bowl until frothy; stir in bacon. Pour into skillet.
Cook over medium heat, stirring gently and lifting edges with spatula to allow uncooked egg to flow underneath, 3-4 minutes or until eggs are almost set. Arrange tomato slices and asparagus on top. Cover; continue cooking 2-4 minutes or until eggs are set. Sprinkle with cheese; cut into wedges.
Any combination of cooked broccoli, green bell pepper, red bell pepper, carrot, zucchini or summer squash can be substituted for tomato or asparagus.
Explore reviews fromour online community
My husband made this dish in 2007 for Mother's Day. He cooked it outside in a Dutch oven and it was very good. It was simple and easy to prepare.