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Egg and Asparagus Breakfast

Christina Saschin

By Christina Saschin

A tasty twist to traditional scrambled eggs.

Ingredients

  • 2 eggs
  • 3 asparagus spears, cut in half
  • Mustard to taste

Makes 1

Directions

  1. In a small frying pan, cook scrambled eggs.
  2. Add mustard as you mix the cooking eggs in the pan.
  3. On a cutting board, cut the asparagus in half, place on a plate, then microwave for 1.5 minutes in order to let the asparagus steam.
  4. Combine the scrambled eggs with asparagus and serve.

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Nutrition facts

per serving

  • calories: 140
  • carbohydrates: 3.5g
  • cholesterol: 327mg
  • dietary fiber: 1.5g
  • potassium: 263mg
  • protein: 12.7g
  • saturated fat: 2.8g
  • sodium: 125mg
  • sugars: 2.0g
  • total fat: 8.8g
Photograph by Christina Saschin. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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