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ASPARAGUS & PARMESAN SCRAMBLED EGGS

Ingredients

  • Prep 10 mins
  • Cook 15 mins
  • Serves 4
  • 275g stem ripe truss cherry tomatoes
  • Olive oil spray
  • 8 free-range eggs
  • 1/3 cup milk
  • 1/4 cup finely grated parmesan + extra to serve
  • 2 tbs butter
  • 2 tsp olive oil
  • 2 bunches asparagus, trimmed and cut into 2cm pieces
  • 1 tbs finely chopped chives
  • 4 slices thick wholegrain toast, to serve

Directions

  • STEP 1 Preheat oven to 200°C/180°C fan-forced. Place tomatoes onto a baking tray lined with baking paper. Spray with oil. Roast for 10 minutes or until tender.
  • STEP 2 Meanwhile, whisk eggs, milk and parmesan in a bowl. Season with salt and pepper. Set aside.
  • STEP 3 Heat 1 tbs butter and the oil in a large non-stick frying pan over medium heat. Add asparagus and cook, stirring often, for 3 minutes until vibrant and just tender. Transfer to a plate. Wipe pan clean using paper towel.
  • STEP 4 Melt remaining 1 tbs butter in pan over medium heat. Add eggs, swirl around pan and cook, without stirring, for 1 minute. Then using a spatula, stir and fold eggs, until just beginning to set. Gently stir through the asparagus and chives. Sprinkle with extra parmesan. Serve with roasted tomatoes and toast.

Recipe Ingredient

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