Asparagus and Egg Breakfast.

Recipe by ChefRed
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
YIELD: 4 omelet
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium bowl, whisk eggs until light and frothy.
  • Wash and cut asparagus into 1-inch pieces, discarding the ends.
  • 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.
  • Drain water.
  • Add oil and saute alittle.
  • Add eggs.
  • Scramble/stir the mixture over medium heat until eggs reach desired consistency.
  • Enjoy!
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