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Soft-Scrambled Eggs with Asparagus

Photo: Jennifer Causey; Styling: Lindsey Lower/Claire Spollen

Hands-on time 15 mins
Total time 15 mins
Yield

Serves 12 (serving size: 1/3 cup)

For perfect soft-scrambled eggs, cook slowly and stir often to form creamy curds. Use the thinnest asparagus you can find so it will become crisp-tender with gentle heat.

Ingredients

  • 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

Nutrition Information

  • 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

  1. Combine first 4 ingredients in a medium bowl, stirring with a whisk.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.