Asparagus and Egg Breakfast.

I love this for breakfast. Grandmother started this recipe. I place this in italian bread for a nice, heaty breakfast, or lunch. I have also had good results using either yellow zucchini or artichokes.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 omelet

Ingredients

• 6  large eggs
• 1⁄2 lb asparagus
• 2  tablespoons olive oil
• 1  teaspoon salt

Directions

1. In a medium bowl, whisk eggs until light and frothy.
2. Wash and cut asparagus into 1-inch pieces, discarding the ends.
3. Place asparagus in a saute pan, place enough water to almost cover them. Cover with lid and steam asparagus in a saute pan of boiling water until it is just tender. Do not over cook.
4. Drain water.
5. Add oil and saute alittle.
6. Add eggs.
7. Scramble/stir the mixture over medium heat until eggs reach desired consistency.
8. Enjoy!