Asparagus and Garlic Lovers Scrambled Eggs

Forgive the very elegant paper plates in this picture. Sometimes motherhood makes you enjoy quick and easy clean up. I allowed my daughter to set the table and then all three kids picked up. Only thing to wash after breakfast was the forks. If you read my About page, you remember how I said I hate doing dishes…

Here is an easy to prepare, vegetable laden scrambled egg recipe that is easy to prepare, and it is mommy, grammy and kid approved. It’s easy to sub out ingredients you don’t like for ones you do. Bon appetit.

Prep Time: 15 mins


8 Eggs (Or sub a block of Tofu if you don’t eat eggs)

Half a bunch of Asparagus, chopped

2 Avocados, cubed

1 large Red pepper, chopped

1 bulb of garlic, peeled and chopped (Use less garlic if it’s strong flavored. Mine is very mild at the moment)

4 oz of Feta, crumbled

4 tbl of water or milk (I used water)

Several sprigs of Parsley loosely chopped

2 tbl of butter or EVOO, we use Finlandia butter because it’s entirely grass fed.

Salt to taste (optional)

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Put the chopped asparagus, garlic, red pepper, parsley and the butter into a skillet and heat on high, stirring occasionally until the asparagus is slightly tender.
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Add Feta and mix thoroughly.
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In a separate bowl, scramble the eggs and water together and pour into the pan. Cook on med low, stirring constantly until the eggs are solidified to your preferred consistency.
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Stir, stir and stir some more.
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Now we’re getting there. Look at that steam!
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Cube the avocado and serve on top of or on the side of the scrambled eggs. It’s cool temperature and buttery flavor provide a nice contrast to the eggs.
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The kids were begging for more. Appears I didn’t make enough… There could be worse problems I suppose.

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