Pregnancy 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp olive oil, divided
- ¼ tsp salt
- ¼ tsp black pepper
- 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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