I made this casserole for Easter breakfast. It’s a great way to display the first asparagus of the season and the artichoke goes really nicely with egg.
If you happen to have young kids in your life, I discovered the perfect way to get them to try asparagus. My aunt had us over for a cookout last weekend, and she was serving grilled asparagus. I’m a huge fan of grilled asparagus, it’s fantastic. But her kids (Kailey, 10, and Noah, 8) were less than thrilled with the idea of trying asparagus. So I told them that the best thing about asparagus is that it makes your pee smell funny. They couldn’t wait to try it! The next day when my aunt served them asparagus again they said “yummy!”
If you’re not trying to get kids to eat asparagus, you don’t have to mention smelly pee, you can just be excited by the antioxidants, vitamin K, and folate from the asparagus. You’ll also be getting tons of protein from the eggs, and calcium from the cheese.
Adapted from Kalyn’s Kitchen
- 1 (19oz) jar artichoke hearts, drained and rinsed
- 1 bunch asparagus
- 4 oz goat cheese
- 5 oz mozzarella
- 6 whole eggs
- 8 egg whites (about 2/3 cup if using packaged egg whites)
- 1/2 tsp everyday seasoning (or your favorite general seasoning mix)
- 1 tsp dried dill
- salt and pepper, to taste
Preheat oven to 375°. Grease a 10×14″ pan with cooking spray and set aside.
Chop the artichokes into quarters and layer in the bottom of the prepared pan. Cut the woody ends off the asparagus, and then steam the asparagus until just tender. Run the asparagus under cold water to stop the cooking, then chop into 3/4″ pieces. Layer over the artichokes in the prepared pan. Crumble the cheese over top.
In a bowl, whisk together the eggs, egg whites, everyday seasoning, dill, salt and pepper. Pour over the cheese and vegetables in the pan. Mix to make sure everything is equally distributed, then bake for 30-35 minutes, or until set and golden brown. Serve immediately.