Have you ever tried or cooked scrambled eggs with asparagus and tomatoes? Then I propose a step-by-step recipe with a photo of a bright, hearty and healthy dish for the whole family. The food is guaranteed to please all family members. Video recipe.
Delicious and healthy breakfasts are the key to the start of a successful day and good mood. In the morning you always want something nutritious and satisfying. One of the most common morning meals is scrambled eggs and scrambled eggs. But in an independent form, they quickly get bored. Therefore, in order to diversify them, housewives, as soon as they are not sophisticated, coming up with new recipes and adding all kinds of products. The simplest omelet is with sausage and cheese. But in this review, let's talk about its more interesting and healthy dish - scrambled eggs with asparagus and tomatoes. After all, there is nothing better and healthier for breakfast than eggs and fresh vegetables. This dish will become your favorite dish and will energize you for half the day. Having eaten his portion, you will not feel hunger until lunchtime.
Asparagus is an excellent dietary product that contains sufficient amounts of proteins, carbohydrates, vitamins and other useful substances. It goes well with fried egg and tomatoes. It turns out a tandem of benefits and taste, which will charge you with vigor and good mood for the whole day. Although you can pamper yourself and your family with such a delicious and healthy dish not only in the morning for breakfast. Scrambled eggs with asparagus and tomatoes satisfy the appetite well for dinner after work. It will not be difficult to prepare it, and the amount of ingredients can be varied to your liking. If desired, you can stir the eggs and make an omelet.
- Caloric content per 100 g - 87 kcal.
- Servings - 1
- Cooking time - 20-25 minutes
Ingredients:
- Eggs - 2 pcs.
- Onions - 1 pc.
- Tomatoes - 1 pc.
- Salt - 0.5 tsp
- Vegetable oil - for frying
- Asparagus beans - 150-200 g
Step by step cooking scrambled eggs with asparagus and tomatoes, recipe with photo:
1. Place the asparagus beans in a sieve and rinse under running water.
2. Transfer it to a saucepan, cover with water and boil. Screw the temperature down to the minimum setting, season with salt and cook, covered for 4-5 minutes. Do not overcook the pods, otherwise useful substances will boil out of them.
3. Tilt the boiled asparagus into a colander to glass the liquid. Leave it to cool for 5 minutes.
4. Then cut off the ends from the pod and cut it into 2-3 pieces, depending on the original size.
5. Heat vegetable oil in a frying pan and put onion, chopped in half rings. Pass it until transparent, stirring occasionally.
6. Add coarsely diced tomatoes to the onion pan and fry for 1-2 minutes over medium heat. Do not chop the tomatoes very finely, otherwise they will turn into a puree consistency.
7. Send the chopped asparagus to the pan, stir and fry all the ingredients for another 2-3 minutes.
8. Crack eggs and pour gently over vegetables. Season them with salt and fry for 3-5 minutes until the proteins coagulate. You can mix the eggs, then you get an omelet mash. Or whisk them with milk or sour cream, you get a delicate omelet. With eggs, you have the right to experiment as you like.
See also the video recipe on how to cook scrambled eggs with asparagus beans and cheese.
