Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Asparagus and Artichoke Breakfast Casserole recipes
Details
- Servings: 6
- Diet: High-Fiber, Low-Carb
- Meal: breakfast
- Dish: main course
Cuisine
- mediterranean
Ingredients
- 10 eggs
- 1 cup cottage cheese (or ricotta)
- salt
- pepper
- 1 pound asparagus, trimmed and cut into bit sized pieces
- 1 (14 ounce) can artichoke hearts, coarsely chopped
- 1/4 cup parmigiano reggiano (parmesan), grated
- 4 ounces cream cheese, cubed
Instructions
Asparagus and Artichoke Breakfast Casserole recipes serves 6 original recipe by Closet Cooking.
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