Spanish · Breakfast
Scrambled Eggs with Asparagus
Soft scrambled eggs folded with charred asparagus, garlic, and olive oil, finished with lemon zest and shaved Manchego. Cooked gently in a nonstick pan over low heat, this Spanish-style plate prioritizes vegetables and aromatics to keep it light while delivering rich flavour.
$3
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
310Calories
23.1gProtein
21.9gFat
5.1gCarbs
1.7gSugar
1.5gFiber
465mgSodium
553mgChol
7.4gSat Fat
435mgPotassium
168mgCalcium
2.8mgIron
1.4mcgVitamin B12
7.2mgVitamin C
Goes well with
Sparkling Water with Lemon
local
Spanish Vermouth (Martini Rosso or Carpano)
international
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Whisk the three eggs together in a small bowl with a pinch of salt and pepper until uniform in colour.
2
Heat a nonstick skillet over medium-high with the olive oil. Add the asparagus pieces and cook 3 to 4 minutes, turning occasionally, until charred and tender-crisp. Push asparagus to one side, add minced garlic, and cook 30 seconds until fragrant.
3
Scramble over low heat, pouring the egg mixture into the skillet and gently pushing it with a spatula every 15 to 20 seconds, folding in the asparagus and garlic, until soft curds form with no runny liquid left.
4
Plate
Slide the eggs onto a plate, scatter the lemon zest, shaved Manchego, and parsley over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g total)
- 1010 spears (120g) asparagus, woody ends trimmed, cut into 2-inch pieces
- 2 tsp2 tsp olive oil
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp lemon zest
- 4 tsp20g Manchego cheese, shaved
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tsp2 tsp parsley
