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Asparagus Salad With Eggs

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Cook Time 35 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 500 kcal

Ingredients
  

STEP: 1

  • 1 tbsp. Olive Oil
  • 1 lb. Asparagus Cut into 2 inch pcs
  • 1 Cup White Mushrooms diced
  • 4 Cloves Garlic diced
  • 1 tbsp. Lemon Juice
  • 1/2 tsp Italian Seasoning
  • 1 tsp Himalayan Pink Salt per taste
  • 1/4 tsp Ground Black Pepper
  • 8 Eggs whisked
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. Flat Leaf Parsley diced
  • 1/2 Cup Cheddar Cheese shredded
  • 1/2 Cup Cherry Tomatoes quartered
  • 8 Cups Lettuce chopped

Instructions
 

  • In a pan over medium heat, sauté olive oil, asparagus, white mushrooms, garlic, lemon juice, Italian seasoning, ground black pepper and salt for 5 minutes.
  • Add whisked eggs, flat leaf parsley, Dijon mustard, cheddar cheese, cherry tomatoes, close the lid and continue to cook in medium low heat for another 5 minutes.
  • Serve immediately with chopped lettuce and choice of dressing.

Nutrition

Calories: 500kcalCarbohydrates: 27gProtein: 39gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 683mgSodium: 1839mgPotassium: 1459mgFiber: 10gSugar: 13gVitamin A: 5244IUVitamin C: 45mgCalcium: 450mgIron: 11mg
Keyword asparagus, egg
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