Asparagus & Egg Scramble

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Dress up breakfast with this lovely Asparagus & Egg Scramble recipe! Two nutrient-rich superfoods, asparagus and eggs, share the spotlight and generate major flavor in this dish. The tender bite from the asparagus perfectly complements the soft fluffiness from the egg.

Cooked in healthy olive oil and complete with salt and pepper to taste, this savory scramble will please the whole family. As a bonus, the recipe delivers a healthy dose of protein, certain to give you energy and curb cravings throughout the day. Just scramble the ingredients, serve, and enjoy!

Asparagus & Egg Scramble

Asparagus & Egg Scramble

Yields: 4 servings | Serving Size: 1 cup | Calories: 118 | Total Fat: 8g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 187mg | Sodium: 221mg | Carbohydrates: 3g | Fiber: 1g | Sugar: 2g | Protein: 8g | SmartPoints (Freestyle): 4 |


  • 4 eggs
  • 2 tablespoons milk (low-fat dairy or unsweetened almond, coconut, or soy)
  • 1 bunch asparagus, woody bottom stems removed (about 1 inch bottom), then cut in half
  • 1/4 teaspoon kosher or sea salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 tablespoon extra-virgin olive oil, divided


  1. In a bowl, whisk together eggs and milk to scramble. Add 1/2 tablespoon olive oil to a skillet (nonstick preferred) over medium high heat. Add asparagus pieces and sprinkle half the salt and pepper.
  2. Cook for 3 to 5 minutes, stirring frequently, until crisp-tender. Add remaining olive oil and scrambled eggs. Sprinkle in the rest of the salt and pepper.
  3. Stir continuously as the eggs are cooking, scraping the bottom, until done, for about 2 to 3 minutes.
  4. Remove from heat. Serve and enjoy!

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8 Comments on "Asparagus & Egg Scramble"

  1. Nancy  May 2, 2016

    I really enjoy most of your recipes. I would love too see more dessert recipes, with very little sugar..and without the sugar substitutes.
    Thank you.

  2. Patricia Muniz  January 7, 2018


  3. Jennine  February 22, 2020

    Yummy! I skip the pepper and add less than the whole bunch Of aspargus (I use maybe half?). When cooking those asparagus pieces on the stove, I use a little butter and a little oil until the asparagus turns bring green and then add in my scrambled eggs. I also add a little cheese (cheddar or mozzarella work well) into the eggs, and then once plated I add some shredded cheddar to melt on top… delicious! Easy breakfast to make for myself that’ll keep me going through most of the day

    • Gale Compton  February 22, 2020

      Jennie, Great tips! Thank you for the feedback. 🙂

  4. Bill G.  April 15, 2020

    I love scrambled eggs with asparagus!Like the previous commentor, I also saute the asparagus in a pan with olive oil until it turns bright green and add my egg mixture afterwards. I have to have tomatoes in my recipe, though. They add a certain moistness to the dish. Plus, the vibrant red of the tomatoes really makes for a more interesting food photo. Keep up your awesome recipes!

    • Erin Miller  April 16, 2020

      Oh, adding tomatoes is a wonderful idea, Bill! Thanks for sharing!

  5. Bill  April 16, 2020

    Yeah, I am a real tomato lover, Erin! Lol. Since I just started getting into food photography I’ve become really conscious of incorporating vibrant, contrasting colors into my recipes. I’ve become so obsessed with this my wife thinks I’m nuts!


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