According to Fitness Magazine, this is one of Natalie Coughlin’s (yes, the swimmer) favorites. Yum!
1 tbsp. olive oil
1 tbsp. butter
1 cup baby spinach
This recipe doesn’t really require super exact portions, I think. If you want more asparagus, then by all means have more. If you want more eggs, then sure, add in one more.
PRE-HEAT Broiler to 525 degrees.
1. In a bowl, crack the eggs and scramble them.
Salt and pepper to taste.
Mix in the parmesan cheese
2. Chop the asparagus into bite-sized pieces.
3. In an oven-safe pan (note, this means a pan you can use over the stove and also put inside the oven. Usually, this means that the handle won’t melt in the oven.), put olive oil and butter.
4. Then, add in the leeks and saute.
5. Saute the asparagus.
Usually takes something like 3 minutes or so. The thicker your asparagus stalks, the longer you might have to saute it, too. You don’t want to have the fibers still be tough.
6. Once the asparagus is suitably soft and delicious, add in the spinach.
Remember, we don’t want to add the spinach prematurely because it doesn’t take that long for spinach leaves to wither and die in the heat.
7. Salt and pepper to taste.
I ocassionally add garlic salt to the mix, just cuz I like the taste of garlic.
8. Spread the asparagus-leek-spinach saute across the bottom of the pan evenly.
9. Pour in the scrambled eggs over the saute.
10. Wait until the egg kind off comes off the edges of the pan.
11. Transfer the pan into the oven/broiler and wait until the top goes golden. It will only take a few minutes, so keep your eye on it!!!
I like this recipe because it has a lot of protein for muscle-building, but also some veggies. Great for breakfast and is really easy to save and eat some other time. Also, for a healthier alternative, use just one or two eggs, and the rest egg-whites.