Easy Being Green Breakfast Scramble
Who doesn’t love one-pan meals? By tossing in high-fiber asparagus and nutrient-loaded spinach with protein-packed eggs, this breakfast will fuel your body throughout the morning. This project was in partnership with MSPC for UnitedHealthcare’s magazine Renew. Click here for the printable recipe.
Easy Being Green Breakfast Scramble
Diabetes-friendly
Makes 2 servings
METHOD
Season the beaten eggs with salt and pepper, and stir in fresh herbs.
Heat the olive oil in a 10-inch nonstick skillet and add the asparagus to the pan once it’s hot. Cover the pan for 1-2 minutes and cook over medium heat until the asparagus is lightly cooked; stir in the spinach and wilt.
Push vegetables to the side; pour the eggs into the clean side of the pan and lightly stir with a spatula to scramble.
When the eggs are nearly set, stir in the vegetables and season with additional salt and pepper if desired.
INGREDIENTS
3 eggs, beaten with 1 tablespoon water
salt and fresh ground black pepper, to taste
1 tablespoon chopped fresh herbs (parsley, chives, tarragon or basil)
1 tablespoon olive oil
1 1/2 cups asparagus, tough ends trimmed, cut into 1-inch pieces
2 cups baby spinach
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