For me eggs are not only for breakfast, I also make them for lunch and dinner! You can make these scrambled eggs with any of your favorite vegetables; try using whatever’s in season. I used asparagus, fresh herbs, and tomato this time. Healthy, satisfying and absolutely delicious!
Total: 10 minu
Prep: 5 min
Cook: 5 min
1 tablespoon olive oil or coconut oil
4 extra large eggs
1 tablespoon milk of your choice
1/4 lb asparagus, blanched and cut into 1 inch peaces
1/4 cup fresh herbs such as parsley and dill, chopped
2 green onions, chopped
1/2 tomato, chopped
2 tablespoon mozzarella, grated
1/2 teaspoon Himalayan pink salt
1/4 teaspoon freshly ground black pepper
In a mixing bowl crack the eggs, add the milk and whisk gently. Add the blanched asparagus, herbs, green onions, tomato, mozzarella, salt and pepper. Whisk until well combined.
In a small skillet heat the oil and add the egg mixture. Stir constantly until the egg is set. Serve right away and enjoy!