This quick and easy dish is so simple to make for a fancy breakfast or lunch for your fabulous friends.
Heat olive oil in a large non-stick frying pan. Season the asparagus spears and fry for 3-4 minutes until just tender, then remove from the pan and keep warm.
Meanwhile, with a fork, whisk the eggs with the cream, nutmeg and salt and pepper. Add the butter to a pan and on a medium to low heat cook the eggs. Use a plastic spatula to gently stir the eggs until they scramble.
Serve eggs with the asparagus, freshly shaved Parmesan and prosciutto.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Time: 10 minutes
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