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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fresh Asparagus Scramble with Herbed Cream Cheese & Tomatoes

Source: California Asparagus Commission

Scrambled eggs with asparagus, tomatoes, and fresh parsley.

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 15.1 Fat, 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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Servings

Ingredients

1.0
1 lb fresh asparagus 8.0
8 each eggs 1.0
1 pinch salt and pepper 1.0
1 tbsp olive oil 4.0
4 oz Cream Cheese, garlic & herbs, deli 1.0
1 pint fresh cherry tomatoes 1.0
1 tbsp chopped parsley

Directions

Blanch asparagus spears in medium pot of boiling salted water until just tender, about 4 minutes. Drain and set aside.
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.
Add cheese in dollops and then add tomatoes. Stir until cheese melts and eggs are softly set, about 2 minutes.
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.