Spanish · Breakfast
Scrambled Eggs with Asparagus (GLP-1)
Soft-scrambled eggs folded with sautéed asparagus, white beans, spinach and garlic, finished with Manchego and smoked paprika. Whisked with milk for creamy curds and served with lemon wedges for brightness on a Spanish-style protein plate.
$3
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
368Calories
35.6gProtein
14.6gFat
21.4gCarbs
3.1gSugar
6.9gFiber
642mgSodium
384mgChol
4.9gSat Fat
890mgPotassium
260mgCalcium
4.3mgIron
1.4mcgVitamin B12
26mgVitamin C
vegetarian
gluten-free
protein-rich
low-carb
high-fiber
low-calorie
glp-1
Instructions
1
Prep
Whisk the eggs and egg whites with milk, salt and pepper until uniformly pale. Trim asparagus into 1-inch pieces and mince garlic.
2
Heat 1 tsp olive oil in a nonstick skillet over medium heat. Sauté asparagus for 3 minutes, stirring often, until bright green and just tender.
3
Add garlic and spinach to the skillet, stirring for 45 seconds until wilted. Stir in drained beans and warm through for 1 minute over medium-low heat.
4
Push vegetables to one side. Add remaining 1 tsp oil to cleared side, pour in eggs over low heat, folding slowly for 2 minutes until soft curds form.
5
Fold eggs with vegetables, sprinkle paprika and Manchego over top, and remove from heat as cheese softens.
6
Plate
Slide mixture onto a plate and serve immediately with lemon wedges alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs plus 2 egg whites (120g total)
- 7 oz200g asparagus
- 1 cup170g, drained and rinsed cannellini beans
- 3 oz86g fresh spinach
- 2 clove2 clove garlic
- 4 tsp4 tsp olive oil
- 2 tbsp30ml whole milk
- 0.8 oz24g Manchego cheese
- 1/2 tsp1/2 tsp smoked paprika
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 44 lemon wedges
