Photo of Spring veggie and egg coffee-cup scramble by WW

Spring veggie and egg coffee-cup scramble

3
1
1
Smartpoints value per serving
Total Time
11 min
Prep
10 min
Cook
1 min
Serves
1
Difficulty
Easy
This is such a cool way to make a speedy breakfast in under 5 minutes. You can easily multiply it for a crowd. Imagine a cool fall weekend morning when the family is going in many directions, you can make these to order when folks are up and hungry. If you don't have cooked asparagus on hand, substitute any cooked vegetable or quick-to-wilt greens such as baby spinach or arugula. If you have glass storage bowls, make this simple, portable dish for an on-the-go weekday option. Avoid onion breath with a quick substitution of chopped parsley or fresh thyme leaves stirred into your eggs.

Ingredients

egg(s)

1 large

egg white(s)

1 large

cooked asparagus

cup(s), cut up

table salt

1 pinch

black pepper

1 pinch

grated Parmesan cheese

1 Tbsp

plum tomato(es)

½ medium, chopped

uncooked scallion(s)

1 Tbsp, sliced

Instructions

  1. Stir together egg, egg white, asparagus, salt and pepper in microwave-safe cup 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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