Scrambled eggs with asparagus | Women's Weekly Food
Scrambled eggs with asparagus | Quick & easy breakfast from Women's Weekly Food. Perfect for a nutritious start to your day!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 340 grams asparagus, trimmed
- cooking-oil spray
- 4 eggs
- 4 egg whites
- 1/3 cup (80ml) skim milk
- 2 small_piece tomatoes (180g), chopped finely
- 1/3 cup fresh flat-leaf parsley, coarsely chopped
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