Mold Detox Friendly Asparagus and Egg Scramble
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Learn more →Ingredients
2 servings
- ½ lb asparagus, woody ends snapped off, cut into 1-inch pieces
- 2 cloves garlic, minced
- 4 large eggs
- 2 tbsp olive oil, divided
- ¼ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Crack the eggs into a mixing bowl, add the salt and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the asparagus pieces and cook, stirring occasionally, until bright green and just tender with a slight bite, about 4–5 minutes.
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