- 18 large eggs, lightly beaten
- 1/3 cup whole milk
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 cup finely chopped small asparagus
- 1/4 cup chopped fresh flat-leaf parsley
- calories 146
- fat 10.9 g
- satfat 3 g
- monofat 5.5 g
- polyfat 1.8 g
- protein 10 g
- carbohydrate 2 g
- fiber 0.0 g
- cholesterol 280 mg
- iron 2 mg
- sodium 304 mg
- calcium 55 mg
How to Make It
Combine first 4 ingredients in a medium bowl, stirring with a whisk.
Heat a large nonstick skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add eggs and asparagus to pan. Reduce heat to medium-low. Cook 8 minutes or until eggs are soft and begin to set, stirring frequently. Stir in parsley; drizzle with remaining 1 tablespoon oil.
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