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    You are in: Home / Recipes / Spanish Scrambled Eggs With Pimenton and Asparagus Recipe
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    Spanish Scrambled Eggs With Pimenton and Asparagus

    Average Rating:

     8 Total Reviews

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    • on May 19, 2010

      Great combination of flavors. I cut the recipe back to two eggs, used 5 Asparagus spears, no butter or oil. Lovely light supper that really hit the spot. Thanks FT for another excellent recipe

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    • on January 12, 2010

      O.K., I am not a breakfast lover and I have to think of ways to trick myself into eatting a good breakfast. I love asparagus, so this did the trick, it was great and not too breakfasty.

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    • on May 18, 2009

      !Sock it to me, espàrrago! (Reviewed for ZWT 2009.)

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    • on April 02, 2009

      What a simple, but delicious dish. A few bites of the asparagus were tough, but that is my fault for not trimming them enough. The flavor was far better than I would have guessed from the short list of ingredients.

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    • on September 01, 2007

      This dish made a very filling brunch alongside freshly baked biscuits and fresh sliced tomatoes. I had one jalapeno that had turned red and after removing the seeds, finely diced it and added it allowing it to cook briefly before stirring in the beaten eggs. It is always great to find ways to add more vegetables to our diet.

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    • on June 23, 2007

      Very delicious. Loved everything about this dish. The paprikas were especially nice with the eggs and the asparagus did what it does so well. Yum!

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    • on June 02, 2007

      Wow - what a nice recipe for asparagus (esp when I am overloaded with it from the garden). I made this for a lovely weekend lunch.

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    • on May 13, 2007

      mmm Don says outstanding! me too, very tasty scrambled eggs!I just used 4 eggs cus they were jumbo eggs. We loved the combination of paprika and cumin, the smoked is especially tasty! and I even broke down and used 1 table spoon of the butter. Wonderful eggs, wonderful asparagus!! We will be having these again, thanks for posting.

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    Nutritional Facts for Spanish Scrambled Eggs With Pimenton and Asparagus

    Serving Size: 1 (126 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 393.0
     
    Calories from Fat 279
    71%
    Total Fat 31.0 g
    47%
    Saturated Fat 12.2 g
    61%
    Cholesterol 559.2 mg
    186%
    Sodium 261.7 mg
    10%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 5.0 g
    20%
    Sugars 5.3 g
    21%
    Protein 20.9 g
    41%

    The following items or measurements are not included:

    free-range eggs

    Detailed Nutrition Values About Nutrition Info
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