2 Serves
66 Mins
Preheat your oven to 175°C and lightly grease your ramekins.
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Vitamin E
3 mg / 15 mgVitamin K
49 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
112 µg / 400 µgCalcium
214 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
397 mg / 1,250 mgPotassium
497 mg / 4,700 mgSodium
559 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
15 g / 20 gCholesterol
432 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 gIn a frying pan, cook the bacon over medium-high heat until crispy, then transfer to a plate lined with paper towels to drain.
Once cooled, chop the bacon into bite-sized pieces. Drain the pan, leaving only 2 teaspoons of bacon fat.
Add the minced onion to the pan and sauté for 3 to 4 minutes until translucent, then add the asparagus and cook for an additional minute.
In a mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, and salt and pepper until well combined.
Stir the sautéed onions and asparagus into the egg mixture.
Place the bacon pieces into the bottom of the ramekins, pour the egg mixture over them, and arrange reserved asparagus tips on top.
Place the ramekins on a baking sheet and bake for 35 to 40 minutes until the center is set and the top is lightly browned.
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Slovakian
