Tapas-Eggs Scrambled with Asparagus and Green Onion |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 15 minutes | 10 minutes | 130 | N/A | 10g | N/A | 1.5g | 7.5g | 198mg |
| INGREDIENTS: | ||
| 8 oz fresh asparagus | 6 eggs | 1/3 cup whipping cream |
| 1 tablespoon olive oil | 4 green onions, finely chopped | |
| 1 | Trim the woody ends from the asparagus and cut into 1-3/4 inch lengths. Add the asparagus to a saucepan of lightly salted boiling water. Cook for 3 minutes, then drain. |
| 2 | Beat the eggs, cream and some salt and freshly ground black pepper in a bowl. Heat the oil over medium heat in a skillet, add the green onion and cook, stirring, for 2 minutes, or until soft. Reduce the heat to low, add the asparagus and pour in the egg and cream mixture. Cook, gently stirring, until creamy and just set. Serve hot. |