Scrambled Eggs with Potato, Asparagus and Toast

Ingredients

• Egg2 count (110 g)
• Egg White1 count (40 g)
• Potato1/2 medium (90 g)
• Asparagus1/2 cup (70 g)
• Whole Wheat Bread3/4 slice (30 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Place a pot filled with water and a pinch of salt over high heat.

2. 2

   Step 2

   While boiling, peel the potato and dice.

3. 3

   Step 3

   Add to the pot, while cutting off the woody ends of the asparagus.

4. 4

   Step 4

   After 6 minutes, add the asparagus to the water.

5. 5

   Step 5

   After 3 minutes, remove and drain everything together.

6. 6

   Step 6

   Meanwhile, toast the bread in a pan over medium heat on both sides. Be careful not to burn it.

7. 7

   Step 7

   When the vegetables are ready, place a pan over high heat.

8. 8

   Step 8

   Meanwhile, beat the eggs and the egg whites in a bowl and season with salt and pepper.

9. 9

   Step 9

   Add the oil to the pan, lower the heat to medium and add the eggs.

10. 10

    Step 10

    After 30 seconds, start stirring constantly using the spatula.

11. 11

    Step 11

    After 1 minute, add the potatoes with the asparagus and continue cooking for 2-3 more minutes. Turn off.

12. 12

    Step 12

    Add salt and serve the scrambled eggs with potatoes and asparagus on toast.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Potato, Asparagus and Toast can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.