Asparagus and Eggs Skillet

Name: Asparagus and Eggs Skillet
Cuisine: Middle Eastern
Ingredients: 8 asparagus spears; 4 eggs; 2 tablespoons butter; ½ tablespoon extra-virgin olive oil; ⅛ tablespoon turmeric; paprika (a pinch for garnish); salt (to taste); pepper (to taste)

4 steps

This Asparagus and Eggs Skillet is the perfect match for an easy, quick, and fulfilling breakfast. Try it and let me know how much you enjoyed it!

Updated at: Thu, 21 Nov 2024 12:27:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories545.5 kcal (27%)

Total Fat46.6 g (67%)

Carbs8.3 g (3%)

Sugars2.9 g (3%)

Protein25.2 g (50%)

Sodium1032.8 mg (52%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

8asparagus spears

4eggs

2 tablespoonsbutter

½ tablespoonextra-virgin olive oil

⅛ tablespoonturmeric

Instructions

Step 1

Wash the asparagus then cut the ends off (about 2 inches) that are woody or tough.

Step 2

Slice the asparagus. To a skillet add both the butter, olive oil, and the cut asparagus on medium-high heat to sauté for about 4-5 minutes stirring occasionally.

Step 3

Crack the eggs over the cooked asparagus. Cover to cook for 2 minutes sunny side up or scramble for about 20 seconds and turn off the heat immediately. The eggs continue to cook from the heat of the burner. Remove after 1-2 minutes.

Step 4

Sprinkle salt and black pepper, then garnish with paprika. If you prefer, add shredded cheese.

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