August 24, 2016
Scrambled Eggs with Asparagus

Scrambled Eggs with Asparagus

by Berkeley Wellness  |  

Stirring eggs over low heat produces creamy scrambled eggs. To keep saturated fat and cholesterol levels reasonable, a combination of whole eggs and egg whites is used here.

Makes 4 servings


1 pound asparagus, cut into 1-inch lengths

¾ pound red potatoes, cut into ¼-inch cubes

2 teaspoons vegetable oil, such as olive or canola oil

2 scallions, thinly sliced

2 large eggs

5 large egg whites