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Eggs with Asparagus, Roasted Peppers and Manchego

Eggs with Asparagus, Roasted Peppers and Manchego

By Elizabeth MindreauJune 11, 2021

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

Eggs are a fast and easy way to get a satisfying meal on the table, and they pair terrifically with a wide variety ingredients. In this recipe, we scramble them to soft curds with asparagus, then add roasted peppers and Manchego cheese (or Parmesan) at the end for a quick, flavor-packed dinner. Be sure to pat the peppers dry with paper towels after slicing so they don’t release moisture and make the eggs watery. Serve with slices of toasted country-style bread.

Ingredients
  • 8

    large eggs

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 8

    ounces asparagus, trimmed and cut into 1-inch pieces

  • ½

    cup drained roasted red peppers, cut into thin strips and patted dry

  • 2

    ounces Manchego cheese OR Parmesan cheese, finely grated (1 cup)

  • 1

    tablespoon finely chopped fresh chives OR minced fresh oregano


In a medium bowl, whisk the eggs with ¼ teaspoon each salt and pepper. In a 12-inch nonstick skillet, heat the oil until barely smoking.

Add the asparagus and toss to coat; distribute in an even layer and cook without stirring until charred on the bottom and tender-crisp. Add the eggs to the skillet and, using a silicone spatula, cook, pushing the edges toward the center and folding the cooked egg onto itself, until just set.

Off heat, stir in the roasted peppers and cheese, then season with salt and pepper. Sprinkle with the chives and drizzle with additional oil.

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