Scrambled Eggs with Asparagus

Ingredients

• Egg2 count (110 g)
• Scallion2 tablespoon (10 g)
• Asparagus1 cup (140 g)
• Olive Oil1 tablespoon (10 ml)
• Egg White2 count (80 g)

Instructions

1. 1

   Step 1

   Cut off the ends of the asparagus. Put the asparagus in the pot with boiling water and a pinch of salt.

2. 2

   Step 2

   Boil for 3 minutes until tender. Remove, drain and season with half the oil, salt and pepper to taste.

3. 3

   Step 3

   At the same time, heat a pan over high heat. In the meantime, beat the eggs with the whites and salt and pepper.

4. 4

   Step 4

   Pour the remaining oil to the pan, lower the heat to medium and add the eggs with the scallion.

5. 5

   Step 5

   After 30 seconds, stir constantly using a slotted spoon until set. This will take 3-5 minutes.

6. 6

   Step 6

   Serve the scrambled eggs with asparagus on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Asparagus can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.