Asparagus & Eggs Breakfast Skillet
Not sure what to do with those beautiful spring veggies? This asparagus and eggs breakfast skillet combines seasonal asparagus with potatoes, leeks, peas, and green onion for a protein + vegetable-packed meal!
I don’t know about you, but as soon as April hits I am always eager to grab a bunch of asparagus at the grocery store! Seeing this green veggie in season is truly a sign that spring is on it’s way.
This asparagus and eggs recipe is an easy and tasty idea for breakfast or brunch. It’s perfect for Easter, Mother’s Day, or simply as a delicious meal at anytime (even dinner!)
As a dietitian, I’m happy to share that both asparagus and eggs are packed with nutrition benefits, as outlined below. This recipe is an awesome way to get in fiber, healthy fats, and protein.
Want more egg recipe inspiration? Check out my roundup of healthy egg recipes for more ideas. You may love this kale butternut squash breakfast hash or this pesto potato hash as well!
Ingredients needed + possible swaps
- Asparagus: You will need 10 spears of asparagus for this recipe. Purchasing 1 standard bunch will be adequate. I’d aim for asparagus that is of a medium thickness (as shown in the photos). If you choose skinnier or thicker asparagus, you will have to adjust the cooking time slightly.
- Eggs: You may use any type of egg for this recipe. I like to use large sized eggs.
- Small potatoes: You can use any type of small potato here. I like using “creamer potatoes,” but other names or varieties can include mini potatoes, baby potatoes, fingerling potatoes, or peewee potatoes.
- Leeks: Leeks are a long green vegetable that kind of look like a giant green onion! You will need to purchase 1 leek for this recipe.
- Green onion: Also known as scallions, these add a delicious flavour to this recipe.
- Green peas: You may use fresh or frozen green peas for this recipe. If using frozen, there is no need to thaw them beforehand – simply add to the skillet when instructed in the recipe. Do note that this recipe will still work if you choose to omit the peas!
- Garlic: I used freshly minced garlic, but you may use garlic powder if you’re in a pinch.
- Olive oil: Used to cook the vegetables and potatoes in. You may swap it with another cooking oil if preferred, such as avocado oil.
- Feta cheese: Feta gets crumbled overtop of this skillet recipe for a punch of flavour. Can be swapped with goat cheese, parmesan, or a dairy-free alternative if desired. While I love the flavour cheese adds, it can technically be omitted if needed.
Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Step-by-step: how to make this recipe
Start by cutting asparagus, mini potatoes, leeks, garlic, and green onion as shown above.
Next, heat olive oil over a large skillet. Cook minced garlic, leeks, and green onion for a couple minutes (until fragrant).
Then, add chopped potatoes to the pan. Cook for about 10 minutes, stirring frequently.
Add in asparagus spears and frozen green peas. Continue to cook for about 5 minutes.
Using the back of a spatula, make 4 “wells” or spaces to crack eggs into. Sprinkle feta cheese on top of everything.
Cover pan with a lid until egg whites are cooked through.
Are eggs + asparagus good for you?
Yes! Both of these ingredients are incredibly nutritious.
A 100 gram serving of asparagus (about 5 large spears) provides 2 grams of dietary fiber (that’s about 8% of your daily fibre needs). Fiber plays an important role in our digestive and heart health.
Asparagus is also a source of essential micronutrients, including:
- vitamin K
- vitamin A
- vitamin C
- vitamin E
- vitamin B
- folate
- potassium
- iron
- magnesium
- calcium
Eggs are an excellent source of complete, quality protein – 2 large eggs provide 13 grams. Protein is essential for building lean muscles. It also helps to slow digestion, keeping you feeling full, satisfied, and energized for longer.
Eggs are also rich in various micronutrients, like:
- vitamin A
- vitamin D
- vitamin E
- vitamin B12
- folate
- iron
- selenium
- choline
BONUS: The fat in egg yolk will help your body absorb the fat-soluble vitamins + nutrients present in asparagus, like vitamins A, E & K! I love pairing eggs with veggies for this reason 🙂
More healthy asparagus recipes:
- Pan-Fried Asparagus With Balsamic
- Roasted Asparagus With Pecan Parmesan
- Cold Asparagus Salad With Potatoes
- Asparagus Puff Pastry Tart (Galette)
- Parmesan Polenta With Asparagus & Eggs
Did you give this Asparagus & Eggs Breakfast Skillet Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Asparagus & Eggs Breakfast Skillet
Ingredients
- 2 Tbsp olive oil
- 2 large cloves garlic, minced
- 1 leek, sliced into 1/4-inch rounds
- 1/4 cup green onion, diced
- 1.25 cups small potatoes, quartered (skin on)
- 10 spears asparagus, cut into thirds (medium thickness)
- 1 cup green peas (fresh or frozen)
- 4 large eggs
- 2 Tbsp feta cheese, crumbled (or more as desired)
- Salt + pepper, to taste
Instructions
- PREP: Wash + chop all veggies before you start cooking. This includes removing the woody ends off the asparagus spears + cutting the remainder of each spear into thirds. Quarter the small potatoes. Slice the leek into roughly 1/4-inch rounds (discarding the bottom bulb). Mince garlic.
- Next, heat olive oil over medium-high in a large skillet. Cook minced garlic, leeks, and green onion for a couple minutes, stirring consistently (until fragrant).
- Then, add cut potatoes to the pan. Cook for about 10 minutes, stirring frequently.
- Add in asparagus spears and green peas (no need to thaw if frozen). Season with salt and pepper. Continue to cook for about 5 minutes, stirring frequently.
- Using the back of your spatula, make 4 "wells" or spaces within the veggies. Crack an egg into each well. Sprinkle feta cheese on top of everything.
- Cover pan with a lid until egg whites are cooked through, about 5-7 minutes.
- Remove from heat and serve immediately. Feel free to garnish with more green onion + black pepper!
Notes
- You can use any type of small potato here. I like using “creamer potatoes,” but other names or varieties can include mini potatoes, baby potatoes, fingerling potatoes, or peewee potatoes.
- Feta can be swapped with goat cheese, parmesan, or a dairy-free alternative if desired. While I love the flavour cheese adds, it can technically be omitted if needed.
- Do note that this recipe will still work if you choose to omit the peas.
- In a pinch, you may use garlic powder if you’re out of fresh garlic. I’d go for about 1/2 a teaspoon – add it while you cook the leeks!
- Olive oil can be swapped with another neutral cooking oil, like avocado oil.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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4 Comments on “Asparagus & Eggs Breakfast Skillet”
I have made this twice. It must be cooked on medium to medium low heat. I also think the green onions should be added with the asparagus as they gave burned both times.
Hi Susan! Thanks for sharing your experience and tips! I hope you enjoyed the flavours :). I added the green onions at the beginning intentionally (it helps cut the sharp onion taste + I like them charred), but you are welcome to add them later on as well!
This was delicious as breakfast for dinner! Easy and tasty – perfect at the end of a long work day.
Thank you so much for taking the time to leave a review, Gillian!! It’s so appreciated. I’m so happy to hear that you enjoyed this one 🙂