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Fresh Asparagus Scramble with Herbed Cream Cheese & Tomatoes
Source: California Asparagus Commission

Scrambled eggs with asparagus, tomatoes, and fresh parsley.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 204.8
Total Carbs 7.3 g
Dietary Fiber 2.7 g
Sugars 4.5 g
Total Fat 15.1 g
Saturated Fat 6.3 g
Unsaturated Fat 1.2 g
Potassium 297.5 mg
Protein 11.9 g
Sodium 217.7 mg
Dietary Exchanges
2 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  fresh asparagus
8 each  eggs
1 pinch  salt and pepper
1 tbsp  olive oil
4 oz  Cream Cheese, garlic & herbs, deli
1 pint  fresh cherry tomatoes
1 tbsp  chopped parsley
  1. Blanch asparagus spears in medium pot of boiling salted water until just tender, about 4 minutes. Drain and set aside.
  2. Whisk eggs in a large bowl. Season with salt and pepper. In a large skillet over medium heat, heat olive oil. Add eggs. Stir until eggs are almost set, about 1 minute.
  3. Add cheese in dollops and then add tomatoes. Stir until cheese melts and eggs are softly set, about 2 minutes.
  4. To serve, cut asparagus spears into 2-3 inch pieces and fold into egg mixture and place on heated plate or oval ovenware. Garnish with chopped parsley.

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