This quick and easy dish is so simple to make for a fancy breakfast or lunch for your fabulous friends.


  • 4 slices of prosciutto, very finely sliced

  • 1 tbs. olive oil

  • 1 tbs. butter

  • 1 bunch asparagus spears, woody ends removed and peeled

  • 6 free-range fresh eggs

  • 3 tbs. cream

  • Pinch of nutmeg

  • Salt and pepper

  • Parmesan, freshly shaved as a garnish


  • 1.

    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.

  • 2.

    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.

  • 3.

    Serve eggs with the asparagus, freshly shaved Parmesan and prosciutto.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 152kj
  • Fat Total 12g
  • Saturated Fat 4g
  • Protein 9g
  • Carbohydrate 2g
  • Sugar 1g
  • Sodium 334mg

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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Serves: 4
Time: 10 minutes

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