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Scramble eggs with asparagus
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
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Breakfast, Snack
Cuisine: Spain
Calories: 267
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 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

Equipment

Frying Pan
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04/20/2026 02:02 pm GMT
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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