Recipes: brunch recipes

  • Updated: April 16, 2014 - 1:19 PM

ITALIAN SCRAMBLED EGGS WITH ASPARAGUS AND HAM

Serves 6.

Note: Adapted from “Frog Commissary Cookbook,” by Steven Poses, Anne Clark and Becky Roller.

• 6 tbsp. butter, divided

• 1 1/4 c. sliced mushrooms

• 1/4 lb. ham or prosciutto, slivered or diced

• 3/4 tsp. minced garlic

• 1/2 medium green pepper, cut into 1/4-in. dice

• 1/2 lb. asparagus, trimmed and cut into 1-in. lengths

• 10 eggs

• 1 1/2 tbsp. minced fresh basil, or 1 tsp. dried

• 1 tsp. dried oregano

• 1/4 tsp. salt

• 3/4 tsp. pepper

• 3/4 tsp. crushed red pepper flakes

• 6 oz. cream cheese, room temperature

• 6 oz. mozzarella, shredded (about 1 1/2 c.)

• 1/3 c. grated Parmesan cheese

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