Quick and Easy Asparagus and Eggs Breakfast Skillet

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Trim the woody ends off the asparagus stalks, about an inch from the bottom.

Peel off the outer coating of the asparagus to make it more tender.

Chop the asparagus into small pieces, leaving the tips intact.

Shred Romano cheese (or Parmesan if Romano is unavailable).

Scramble the eggs in a bowl.

Add about 1 tablespoon of bacon fat to the skillet over medium heat.

Add the chopped asparagus to the skillet and sauté until tender.

Move the asparagus to the edges of the skillet and pour in the scrambled eggs.

Season the eggs with salt and black pepper.

Gently mix the asparagus into the eggs, being careful not to burn the eggs.

Cook until the eggs are no longer wet and reach your desired doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens