Revuelto de Espárragos (Asparagus Scramble)

This dish supports balanced everyday eating with simple ingredients.
It offers steady energy while remaining light but satisfying.
Cucumber brings freshness and hydration with a clean, crisp texture.
Feta and pine nuts add depth and balance without heaviness.
A simple salad that fits naturally into mindful daily routines.
Ideal for maintaining a steady plant-forward lifestyle.

Olivia

Revuelto de Espárragos (Asparagus Scramble)

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Revuelto de espárragos with asparagus and eggs. A simple, light plant-forward dish with fresh flavor and quick preparation.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Breakfast, Snack

Cuisine: Spain

Calories: 267

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 1 bunch asparagus chopped
• 3 eggs
• 2 tablespoons olive oil
• 1 clove garlic minced
• Salt to taste
• Black pepper to taste
• 2 tablespoons fresh parsley chopped

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Equipment

Frying Pan

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Frying Pan

Cooking Instructions

 

1. Heat olive oil in a pan over medium heat.
2. Add chopped asparagus and cook for 4-5 minutes.
3. Add garlic and cook for 1 minute.
4. In a bowl, beat the eggs.
5. Pour eggs into the pan.
6. Stir gently to combine with asparagus.
7. Cook until eggs are softly set.
8. Season with salt and black pepper.
9. Remove from heat.
10. Garnish with fresh parsley and serve.

Nutrition

Calories: 267kcalCarbohydrates: 10gProtein: 13gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 246mgSodium: 101mgPotassium: 574mgFiber: 5gSugar: 5gVitamin A: 2394IUVitamin C: 18mgCalcium: 99mgIron: 6mg

Notes

• Do not overcook eggs to keep them soft
• Cut asparagus evenly for consistent cooking
• Add a sprinkle of cheese if desired

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