Soft-Scrambled Eggs with Asparagus

2 Reviews
ADD YOUR REVIEW
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)
By Adam Hickman
April 2015
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 146
  • Fat 10.9g
  • Satfat 3g
  • Monofat 5.5g
  • Polyfat 1.8g
  • Protein 10g
  • Carbohydrate 2g
  • Fiber 0.0g
  • Cholesterol 280mg
  • Iron 2mg
  • Sodium 304mg
  • Calcium 55mg

How to Make It

Step 1

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

Step 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.

Chef'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.

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Ratings & Reviews

Easy, yummy meal.

Duckoo
June 11, 2015
Eggs & asparagus always pair well together - this is a delicious meal which comes together quickly, in about ten minutes. I made it for one person: two stalks asparagus, two eggs mixed with a little milk, then everything scrambled in a bit of butter. I added the asparagus a bit before the egg to give it time to crisp. I had a bit of whole-wheat toast on the side. Perfect for a light lunch or supper.Also, ignore the previous reviewer: All the fat comes from good, natural places, like the oil/butter you scramble everything in or the egg itself. Still a delicious meal.

Too much fat for Cooking Light

dabears4
March 21, 2015
I have a hard time with the idea that a magazine called Cooking Light would promote a recipe that has 67% of its calories coming from fat.