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.