Veggie & egg coffee-cup scramble
SmartPoints® value per serving
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. Make-ahead tip: Go ahead and cook a larger batch of the asparagus to keep on hand for the week, and prep tomatoes and scallions ahead of time, too. This will cut the prep time down to just about 2 minutes from 10.
1 large egg(s)
⅓ cup(s), chopped
Grated Parmesan cheese
½ medium, chopped
1 Tbsp, sliced
- In a microwave-safe cup, stir together egg, egg white, asparagus, salt, and black pepper with a fork.
- Microwave 45 seconds and stir; sprinkle with cheese. Microwave until eggs are set but still creamy, about 15 seconds more.
- Sprinkle with tomato and scallions.
- Makes 1 serving