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Ingredients
- 1 lb asparagus ends trimmed
- 8 large eggs
- salt and pepper to taste
- 1 tbs olive oil
- 4 oz whipped garlic and herb cream cheese
- 1 pint cherry tomatoes sliced in halfs
- 1 tbs fresh parsley chopped
Ingredients
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Instructions
- Blanch asparagus spears in medium pot of boiling salted water until just tender, about 4 minutes. Drain and set aside.
- Whisk eggs in large bowl. Season with salt and pepper. In a large skillet over medium heat, heat olive oil. Add eggs. Stir until eggs are almost set, about 1 minute.
- Add cheese in dollops and then add tomatoes. Stir until cheese melts and eggs are softly set, about 2 minutes.
- To serve, cut asparagus spears into 2-3-inch pieces and fold into egg mixture and place on heated plate or oval ovenware. Garnish with chopped parsley.
Recipe Notes
Nutrition Facts
Fresh Asparagus Scramble
Amount Per Serving
Calories 193
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Total Carbohydrates 6g
2%
Protein 12g
24%
* Percent Daily Values are based on a 2000 calorie diet.