Asparagus and Egg Breakfast. |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love this for breakfast. Grandmother started this recipe. I place this in italian bread for a nice, heaty breakfast, or lunch. I have also had good results using either yellow zucchini or artichokes. Ingredients:
6 large eggs |
1/2 lb asparagus |
2 tablespoons olive oil |
1 teaspoon salt |
Directions:
1. In a medium bowl, whisk eggs until light and frothy.
2. Wash and cut asparagus into 1-inch pieces, discarding the ends.
3. Place asparagus in a saute pan, place enough water to almost cover them. Cover with lid and steam asparagus in a saute pan of boiling water until it is just tender. Do not over cook.
4. Drain water.
5. Add oil and saute alittle.
6. Add eggs.
7. Scramble/stir the mixture over medium heat until eggs reach desired consistency.
8. Enjoy!
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