Garlic Scape Pesto Scrambled Eggs with Asparagus and Mushrooms
Need a gluten free, dairy free, lacto ovo vegetarian, and whole 30 main course? Garlic Scape Pesto Scrambled Eggs with Asparagus and Mushrooms could be a super recipe to try. For $1.79 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 1. One serving contains 338 calories, 15g of protein, and 28g of fat. 34 people have tried and liked this recipe. This recipe from Closet Cooking requires asparagus spears, salt and pepper, eggs, and pesto. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 66%. Users who liked this recipe also liked Scrambled Eggs With Ramps, Asparagus And Morel Mushrooms, Spinach Pesto Scrambled Eggs on Garlic Brioche with Country Ham, and Garlic Scape Pesto.
Servings: 1
Ingredients:
4 asparagus spears (cleaned, trimmed and cut into 1 inch slices)
4 cremini mushrooms (sliced)
2 eggs
1 tablespoon oil
1 tablespoon garlic scape pesto
salt and pepper to taste
Equipment:
frying pan
Cooking instruction summary:
Lightly beat the garlic scape pesto into the eggs.Heat the oil in a pan.Add the mushrooms and saute until tender, about 3-5 minutes.Add the asparagus and saute until tender, about 3 minutes.Add the eggs and stir until they are cooked, about 1-3 minutes.Season with salt and pepper.
Step by step:
1. Lightly beat the garlic scape pesto into the eggs.
2. Heat the oil in a pan.
3. Add the mushrooms and saute until tender, about 3-5 minutes.
4. Add the asparagus and saute until tender, about 3 minutes.
5. Add the eggs and stir until they are cooked, about 1-3 minutes.Season with salt and pepper.
Nutrition Information:
covered percent of daily need
