Veggie and egg coffee-cup scramble
1
Points®
Total time: 6 min • Prep: 5 min • Cook: 1 min • Serves: 1 • Difficulty: Easy
This recipe is such a cool way to make a speedy breakfast for one, or nuke-to-order as family members wander into the kitchen at different times on a weekend morning. If you don’t have cooked asparagus on hand, sub in any cooked vegetable or quick-to-wilt greens such as baby spinach or arugula.
Ingredients
Egg
2 large egg(s)
Cooked asparagus
⅓ cup(s), chopped (or baby spinach)
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Grated Parmesan cheese
1 Tbsp
Plum tomato
½ medium, chopped
Scallions
1 Tbsp, sliced
Instructions
1
In a large microwave-safe cup, stir together eggs, asparagus, salt, and black pepper with a fork.
2
Microwave 45 seconds and stir; sprinkle with cheese. Microwave until eggs are set but still creamy, about 15 seconds more.
3
Sprinkle with tomato and scallions.
4
Makes 1 serving
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