Spanish · Breakfast
Scrambled Eggs with Asparagus
Soft Spanish-style scrambled eggs folded with tender sautéed asparagus tips, garlic and olive oil, finished with shaved Manchego and cracked black pepper. Cooked low and slow for a creamy curd, served with a lemon wedge.
$3
6 minsPrep
8 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
426Calories
24.8gProtein
28.6gFat
14.7gCarbs
2.5gSugar
2.6gFiber
535mgSodium
662mgChol
8.4gSat Fat
410mgPotassium
194mgCalcium
3.1mgIron
1.5mcgVitamin B12
8.8mgVitamin C
vegetarian
low-carb
low-calorie
mediterranean
all-time-classics
breakfast
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Crack eggs into a bowl, season with salt and pepper, and whisk until just combined with no white streaks remaining.
2
Sauté
Heat olive oil in a nonstick skillet over medium heat. Sauté asparagus and thinly sliced garlic for 3 minutes until asparagus turns bright green and is just tender.
3
Scramble
Pour whisked eggs into the skillet over asparagus and reduce heat to low. Stir gently and continuously for 3 to 4 minutes until eggs form soft, glossy curds that still look slightly wet.
4
Plate
Spoon scrambled eggs and asparagus onto a plate, scatter shaved Manchego and chopped parsley on top, and serve with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (220g)
- 5 oz140g asparagus
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 2/3 oz20g Manchego cheese
- 11 lemon
- a pinch of salt
- a pinch of black pepper
- 2 tsp2 tsp parsley
