OR, how I call it, EGGSPARAGUS
I thought I’d share another powerhouse breakfast. This meal was inspired by my mother’s childhood. Asparagus and scrambled eggs was the type of breakfast that may be found on some Italian family tables. This version has reduced oil and loads of asparagus, but is so tasty. Not to mention it is a great way to get a serving of vegetables into your breakfast. Enjoy.
Italian Asparagus Scrambled Eggs
- 7 or 8 eggs
- one bunch of asparagus, chop the heads so its bite sized pieces
- one tablespoon of oil
- oregano and salt to taste
- Heat oil in pan over medium. Add the chopped asparagus and cook until soft.
- Meanwhile beat eggs with oregano and salt. When asparagus is cooked through add in eggs and scramble. Serve with toast or fruit and enjoy.
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