Scrambled Eggs with Asparagus Recipe
Ladies, asparagus isn’t just for fancy brunches—it loves scrambled eggs as much as you love pretending to meal prep.
Tender green spears mingle with soft, fluffy eggs, creating a breakfast that feels indulgent but is surprisingly guilt-free.
Even if you roll your eyes at “healthy” mornings, this recipe cooks fast, packs flavor, and might make kale jealous.
Seasoned perfectly, the asparagus adds a subtle crunch and fresh earthy taste that elevates the eggs from boring to brunch-chic.
Serve immediately for a vibrant, protein-rich, vegan-friendly breakfast that screams “I’ve got this life thing under control.”
Scrambled Eggs with Asparagus Recipe
A quick, protein-rich vegan breakfast combining soft scrambled eggs with tender asparagus, seasoned for flavor and bright texture.
Ingredients
- 4 large eggs or vegan egg substitute
- 1 cup asparagus chopped
- 1 tbsp olive oil or vegan butter
- Salt and black pepper to taste
- Optional: fresh herbs or nutritional yeast for garnish
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Sauté asparagus for 3–4 minutes until tender but crisp.
- Whisk eggs with salt and pepper in a bowl.
- Pour eggs over asparagus, gently stirring to scramble.
- Cook until eggs are soft and creamy.
- Garnish with herbs or nutritional yeast.
- Serve immediately for best texture and taste.
Notes
Nutritional Values (per serving)
- Calories: 215
- Total Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 15g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 50%
- Vitamin C: 35%
- Vitamin K: 75%
- Calcium: 8%
- Iron: 10%
Tips to Enhance Flavor
- Add garlic or onion powder for extra depth.
- Use vegan butter for richer, savory taste.
- Sprinkle red pepper flakes for mild heat.
- Toss in fresh herbs before serving for aroma.
- Serve with whole-grain toast to boost fiber.
