Spanish Scrambled Eggs With Pimenton and Asparagus

May 11, 2023May 11, 20230 0

Spanish Scrambled Eggs With Pimenton and Asparagus recipe for a healthy breakfast

by The Chefin Breakfast/Brunch

Prep

5 min

Cook

10 min

Ready In

15 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

142

Sugar

Fat

12g

Eggs are a popular breakfast food that date back centuries. Scrambled eggs are a quick and easy dish that anyone can make in no time! With the addition of smoked paprika and asparagus, you get a blast of flavors that elevates your typical scrambled eggs to a whole new level. You can change up the recipe by using different types of vegetables and spices, depending on your preferences. Try out this recipe for a healthy, delicious breakfast that will leave you feeling satisfied and ready to take on the day!

Instructions

1.	Trim off the bottom of the asparagus stems and cut into 1-inch pieces.
2.	Heat a large non-stick skillet over medium heat. Add olive oil and butter to the skillet, followed by the asparagus. Cook for 5 minutes or until asparagus is tender.
3.	In a bowl, whisk the eggs, smoked paprika, sweet paprika, cumin, salt, and black pepper. Add the egg mixture to the skillet and stir until the eggs are cooked and set.

PROS

This breakfast dish is high in protein and low in calories, making it a healthy and satisfying meal.

The combination of smoked paprika and asparagus gives an excellent taste that’s unique from your typical scrambled eggs.

CONS

Asparagus may not be a preferred taste for everyone.
The recipe might not have that much appeal to those who don’t like asparagus.

No other notable cons.

HEALTH & BENEFITS

This breakfast meal is healthy as it provides enough dietary fiber, proteins, and vitamins. Asparagus has unique antioxidant benefits, and it a natural diuretic, which is beneficial for people on a weight loss journey. Eggs are rich in high-quality protein and several essential nutrients.

	1 lb fresh green asparagus
	5 large free-range eggs
	1/2 teaspoon smoked paprika ( Pimenton )
	1/4 teaspoon sweet paprika
	1 pinch ground cumin
	salt and black pepper
	1 tablespoon olive oil
	1 ounce butter