Spanish · Breakfast
Scrambled Eggs with Asparagus (Keto)
Soft-scrambled eggs cooked slowly in olive oil with charred asparagus, garlic, and shaved Manchego cheese. Spanish-leaning, savoury and rich, finished with cracked black pepper and fresh parsley for a low-carb, keto-friendly plate.
$4
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
509Calories
31.4gProtein
40.6gFat
5.2gCarbs
2.2gSugar
1.9gFiber
600mgSodium
806mgChol
14.1gSat Fat
475mgPotassium
278mgCalcium
4.1mgIron
1.7mcgVitamin B12
8.5mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Crack eggs into a bowl, season with salt and pepper, and whisk until combined with no white streaks remaining.
2
Sear
Heat olive oil in a nonstick skillet over medium-high heat; add asparagus pieces and cook 3–4 minutes, stirring occasionally, until bright green with light brown char spots.
3
Scramble
Lower heat to medium-low, add garlic, cook 30 seconds until fragrant, pour in whisked eggs, and stir slowly for 2–3 minutes until soft glossy curds form.
4
Plate
Slide eggs onto a plate, scatter shaved Manchego cheese and chopped fresh parsley on top, season with cracked black pepper, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (220g)
- 5 oz140g asparagus
- 4 cloves4 cloves garlic
- 2 tbsp30ml olive oil
- 1 oz28g manchego cheese
- 2 tsp2 tsp fresh parsley
- a pinch of salt
- a pinch of black pepper
