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Asparagus Mint and Parmesan Egg Scramble
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1
Reviews
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By:
Janelene Paulk
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Asparagus Mint and Parmesan Egg Scramble Recipe makes a one-dish breakfast with asparagus, mint, butter, Parmesan cheese and scrambled eggs.
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INGREDIENTS
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1/2 lb asparagus, sliced into 1/2-in. thick pieces
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1/2 cup Parmesan cheese, finely grated
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1/4 cup fresh mint, chopped
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1 Tbsp olive oil or unsalted butter
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For Scrambled Eggs:
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8 large eggs
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Kosher salt and pepper
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DIRECTIONS
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1:
Whisk together the egg mixture (eggs, water, salt and pepper). Heat the oil or melted butter in a 10-in. nonstick skillet over medium heat. Add the asparagus and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.
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2:
Add the egg mixture and cook as directed below.
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3:
Remove from heat and fold in the cheese and mint.
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4:
For Scrambled Eggs: In a large bowl, whisk together the eggs, 1 Tbsp water and 1/2 tsp each salt and pepper. Heat the oil or melt the butter in a 10-in. nonstick skillet over medium heat. Add the eggs and cook, stirring with a rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs.
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