Asparagus and Egg Breakfast.

“I love this for breakfast. Grandmother started this recipe. I place this in italian bread for a nice, heaty breakfast, or lunch. I have also had good results using either yellow zucchini or artichokes.”
READY IN:
30mins
SERVES:
4
YIELD:
4 omelet
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, whisk eggs until light and frothy.
  2. Wash and cut asparagus into 1-inch pieces, discarding the ends.
  3. 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.
  4. Drain water.
  5. Add oil and saute alittle.
  6. Add eggs.
  7. Scramble/stir the mixture over medium heat until eggs reach desired consistency.
  8. Enjoy!

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