November 9, 2021
Ham, Asparagus, and Kabocha Hash with Scrambled Eggs
I like to make the ham, asparagus, and kabocha hash ahead of time in bulk. Then it is a simple matter to reheat that while scrambling eggs for a fast, easy, and delicious breakfast.
Servings: 4
Calories: 332kcal
Ingredients
- 1 tablespoon avocado oil
- 2 cups kabocha cubed
- 1 red onion sliced
- salt to taste
- 1 pound asparagus trimmed and cut into 1-inch pieces
- 1 pound ham steak cubed
- 4 eggs
- 12 egg whites
- parsley for garnish
Instructions
- Preheat the oven to 450ĀŗF and line a rimmed sheet pan with foil and rub with a bit of avocado oil. Add the kabocha and red onions along with oil and salt to taste. Toss to coat evenly. Bake at 450ĀŗF for 20 minutes, or until the squash is tender when tested with a fork. After 10 minutes, add the asparagus and ham. Return to oven and continue baking for another 10 minutes.
- During the last 10 minutes of baking, prepare the eggs. Add the whole eggs and egg whites to a bowl and whisk until evenly combined. Season to taste with salt and pepper.
- Heat a large nonstick pan over medium heat. Pour in the eggs and cook over medium heat, stirring occasionally with a silicon spatula until large curds form and the eggs are cooked through to your liking. Serve along with roasted ham and vegetable mixture. Garnish with a bit parsley, if desired.
Notes
Protein:Energy Ratio: 1.86
Nutrition Facts
Ham, Asparagus, and Kabocha Hash with Scrambled Eggs
Amount per Serving
Calories
332
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
215
mg
72
%
Sodium
1657
mg
72
%
Potassium
1048
mg
30
%
Carbohydrates
13
g
4
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
41
g
82
%
Vitamin A
1888
IU
38
%
Vitamin C
52
mg
63
%
Calcium
85
mg
9
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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