Scrambled Eggs and Apsparagus
Start your day on a flavorful and nutritious note with this Scrambled Eggs and Asparagus recipe—a quick, easy, and elegant breakfast or brunch dish that’s ready in just 20 minutes! Featuring tender-crisp asparagus sautéed in olive oil and folded into creamy, perfectly cooked scrambled eggs, this recipe is a celebration of simple ingredients elevated through careful technique. Enhanced with a touch of butter and optional parmesan cheese, it balances fresh, earthy flavors with a rich, velvety texture. Ideal for two servings, this dish is not only packed with protein but also brimming with seasonal charm, making it a delightful and healthy way to kick-start your morning. Serve it with a side of crusty bread or fresh fruit for a complete meal. Perfect for busy mornings or weekend indulgence!
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Recipe Information
Ingredients
- 4 large eggs
- 200 grams asparagus
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parmesan cheese (optional)
Instructions
Wash the asparagus thoroughly and trim off the woody ends. Cut the asparagus into 1-inch pieces.
In a medium bowl, crack the eggs and whisk them together with the milk until well combined.
Add salt and black pepper to the egg mixture and whisk again briefly.
Heat a non-stick skillet over medium heat. Add the olive oil and let it warm up for a few seconds.
Add the asparagus pieces to the skillet and sauté for 3-4 minutes, stirring occasionally, until they are tender but still crisp. Remove the asparagus from the skillet and set aside.
Lower the heat to medium-low and add the butter to the same skillet. Let it melt completely and coat the surface of the pan.
Pour the egg mixture into the skillet. Let it sit undisturbed for 30 seconds, then use a spatula to gently push the eggs from the edges toward the center. Continue stirring occasionally to create soft folds of scrambled eggs.
When the eggs are about halfway cooked but still slightly runny, add the sautéed asparagus back into the skillet. Stir gently to combine and finish cooking the eggs to your desired doneness.
Remove the skillet from heat. If using, sprinkle the scrambled eggs and asparagus with parmesan cheese for extra flavor.
Serve immediately, garnished with extra black pepper or fresh herbs if desired. Enjoy your Scrambled Eggs and Asparagus!
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 787 mg | 262% | |
| Sodium | 1621 mg | 70% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.9 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 323 mg | 25% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 746 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
