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Eggs with Asparagus, Roasted Peppers and Manchego
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.
Kosher salt and ground black pepper
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This was very yummy and simple to make. I will make it again. I did not have 12 inch non-stick. I have regular pans, it still worked.