These asiago arugula eggs make for a delicious, low carb breakfast, lunch or dinner. Best of all they only take minutes to make!
One of the first posts I ever wrote was about closed kitchen eggs. It was a recipe from a book I read for bookclub once, called Rules of Civility (affiliate link). The recipe was a sidebar in the story, but it turned out to be one of my favorite ways to make eggs. It’s a simple recipe but it’s so quick and easy and you can throw just about anything you want with the eggs. I thought of it immediately when we came home from vacation. I was sick of eating out but also did not feel like preparing a big meal, so I whipped up some asiago arugula eggs. The perfect quick and easy meal to get me back on that low carb horse.
Let me say something about cheese and dieting. Many people don’t like to eat cheese when they are dieting because it’s high in fat or because they may be lactose intolerant. The great thing about using hard, sharp cheeses is they are usually lower in lactose and you don’t need much to give your dish lots of flavor. Here’s a good article singing the praises of cheese if you are interested.
To make this fool proof egg dish, all you need is a small skillet, a couple eggs, arugula and asiago cheese. Spray your pan and heat it on medium high. Beat your eggs and then add the cheese and arugula and mix to combine. Pour into the pan, lower the heat to medium and cover until the eggs are cooked. This usually takes about 5-10 minutes tops.
Asiago Arugula Eggs
You get a little spice from the arugula, and a bit of salty goodness from the asiago. The eggs get a nice crusty brown on the bottom that is so delicious. Like I said before, you can add whatever you like. I tend to go for more herb and cheese combinations but you can add cooked peppers, onions, sausage, bacon, ham, etc. I hope you give this closed kitchen eggs a try and let me know how you like them. Do you have a favorite way to make eggs? Drop me a comment and let me know. Enjoy!
1 serving = 312 cal / 21.6g fat / 3.2g carbs / 0.1g fiber / 25.2g protein
- 3 eggs
- 2 Tablespoons asiago cheese, shredded
- ¼ cup arugula
- Spray a small skillet on medium high.
- Beat your eggs and then fold in the arugula and cheese.
- Pour in the egg mixture, lower heat to medium and cover with a lid.
- Cook until eggs are cooked on top. Usually 5-10 minutes.
- Serve and enjoy!