mediterranean · lunch

Egg Souffle With Bacon and Asparagus

Name: Egg Souffle With Bacon and Asparagus
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 6 asparagus stalks, tips reserved and stalks cut into coins; 3 strips thick cut bacon; 4 large eggs; 3/4 cup heavy cream; 1/2 cup onion, minced; 1/2 cup Parmesan cheese, shredded; 1/8 teaspoon pepper; 1/2 teaspoon salt

“Egg Souffle With Bacon and Asparagus might be just the Mediterranean recipe you are searching for. This gluten free, primal, and ketogenic recipe serves 2 and costs $2.85 per serving. This main course has 796 calories, 32g of protein, and 70g of fat per serving. 2 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 1 hour. If you have pepper, bacon, parmesan cheese, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 54%. Egg Souffle With Bacon and Asparagus, Bacon Pepper Asparagus Souffle Cups, and Pizza With Bacon, Asparagus And Egg are very similar to this recipe.”

total: 1 h
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Asparagus stalkstips reserved and stalks cut into coins6
Bacon3 strips
Eggslarge4 large
Heavy cream¾ cup
Onionminced½ cup
Parmesan cheeseshredded½ cup
Pepper0.13 tsp
Salt½ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 1 h

1
Preheat oven to 350 degrees. Lightly grease a 16-ounce ramekin or two 8-ounce ramekins.In a nonstick frying pan, cook bacon over medium-high heat until crispy.
2
Place bacon strips on a paper towel-lined plate to drain. When bacon is cooled, cut into bite-sized pieces and set aside.
3
Drain all but 2 teaspoons of bacon fat from pan.

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