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Egg and Asparagus Breakfast

Egg and Asparagus Breakfast

A tasty twist to traditional scrambled eggs.


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

Makes 1


  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.

Nutrition facts

per serving

calories: 140

total fat: 8.8g

saturated fat: 2.8g

cholesterol: 327mg

sodium: 125mg

potassium: 263mg

carbohydrates: 3.5g

dietary fiber: 1.5g

sugars: 2.0g

protein: 12.7g

Photograph by Christina Saschin. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.