Photo of Veggie & egg coffee-cup scramble by WW

Veggie & 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 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.

Ingredients

Egg(s)

1 large

Egg white(s)

1 large

Cooked asparagus

cup(s), chopped

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. In a microwave-safe cup, stir together egg, egg white, 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.