my favorite breakfast recipe
just shared in our fitness group on facebook
1 tbsp butter
8 stalks asparagus, woody bottoms removed, chopped into 1" pieces
salt and black pepper to taste
2 tbsp fat-free milk
1/4 cup crumbled fresh goat cheese
4 oz smoked salmon, chopped
1.Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
2.Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.
3.Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat-- they continue to cook even after you cut the heat) and fold in the smoked salmon.