Spanish · Brunch
Scrambled Eggs with Asparagus (High-Protein)
Soft scrambled eggs folded with sautéed asparagus and Manchego cheese, blended with cottage cheese for extra protein, served alongside warm cannellini beans seasoned with garlic and smoked paprika. Spanish olive oil and sherry vinegar finish this savoury, protein-rich breakfast dish.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
554Calories
51.9gProtein
31.2gFat
23.1gCarbs
3.5gSugar
8.1gFiber
1064mgSodium
656mgChol
12.2gSat Fat
900mgPotassium
495mgCalcium
5mgIron
2.5mcgVitamin B12
6.8mgVitamin C
vegetarian
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Whisk four large eggs and cottage cheese together until mostly smooth with small curds remaining, then season lightly with salt and pepper.
2
Sauté
Heat olive oil in a nonstick skillet over medium heat, add asparagus and sliced garlic, cook 3–4 minutes stirring often until asparagus brightens and just turns tender.
3
Simmer
Add cooked cannellini beans and smoked paprika to the skillet, stir to coat, and warm over medium-low heat for 2 minutes until heated through and glossy.
4
Build
Pour the egg mixture into the skillet beside the vegetables over medium-low heat, let sit 20 seconds undisturbed, then gently push and fold for 2–3 minutes until soft curds form.
5
Finish
Fold asparagus and beans through the eggs, sprinkle grated Manchego over top, and stir off heat for 30 seconds until cheese melts.
6
Plate
Transfer to a plate, drizzle with sherry vinegar, and serve immediately while the eggs are still warm and soft.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (220g)
- 1/2 cup120g full-fat cottage cheese
- 1010 asparagus spears (150g)
- 7 oz200g cannellini beans, cooked
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp smoked paprika
- 2 oz56g Manchego cheese
- 2 tsp2 tsp sherry vinegar
- salt and black pepper, to taste
