Asparagus & parmesan scrambled eggs
Prep 10 mins | Cook 15 mins | Serves 4
275g stem ripe truss cherry tomatoes
Olive oil spray
8 free-range eggs
1/3 cup milk
1/4 cup finely grated parmesan + extra to serve
2 tbs butter
2 tsp olive oil
2 bunches asparagus, trimmed and cut into 2cm pieces
1 tbs finely chopped chives
4 slices thick wholegrain toast, to serve
Step 1 Preheat oven to 200°C/180°C fan-forced. Place tomatoes onto a baking tray lined with baking paper. Spray with oil. Roast for 10 minutes or until tender.
Step 2 Meanwhile, whisk eggs, milk and parmesan in a bowl. Season with salt and pepper. Set aside.
Step 3 Heat 1 tbs butter and the oil in a large non-stick frying pan over medium heat. Add asparagus and cook, stirring often, for 3 minutes until vibrant and just tender. Transfer to a plate. Wipe pan clean using paper towel.
Step 4 Melt remaining 1 tbs butter in pan over medium heat. Add eggs, swirl around pan and cook, without stirring, for 1 minute. Then using a spatula, stir and fold eggs, until just beginning to set. Gently stir through the asparagus and chives. Sprinkle with extra parmesan. Serve with roasted tomatoes and toast.
Good for you ... Truss Tomatoes
A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.
Provides potassium which may help balance the sodium from salt.
A source of dietary fibre which helps the normal function of the intestine.
Tomatoes are the richest food source of lycopene, a member of the carotenoid family. Research suggests that lycopene may play a role in the normal health of the prostate gland. The redder the tomato, the higher its lycopene content. Rich red tomatoes are also a source of beta carotene which is converted into vitamin A in the body and is needed for vision.