Asparagus & Egg Scramble
Your tastebuds will thank you for this scrumptious breakfast scramble.
Servings: 4 people
Calories: 118kcal
Ingredients
- 4 eggs
- 2 tablespoons milk low-fat dairy or unsweetened almond, coconut, or soy
- 1 pound 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
Instructions
- 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.
- 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.
- Stir continuously as the eggs are cooking, scraping the bottom, until done, for about 2 to 3 minutes.
- Remove from heat. Serve and enjoy!
Nutrition
Serving: 1cup | Calories: 118kcal | Carbohydrates: 3g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 221mg | Fiber: 1g | Sugar: 2g |
| SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4