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Asparagus and Prosciutto Scramble

Asparagus and Prosciutto Scramble

Asparagus and Prosciutto Scramble

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Cutting board
2
Chef's knife
3
Whisk
4
Small bowl
5
Non-stick skillet
6
Spatula

Ingredients

Produce

  • 1
    0.5 pound asparagus spears
  • 2
    2 count large eggs

Meat

  • 1
    2 count slices prosciutto

Dairy

  • 1
    1 tablespoon tablespoon milk
  • 2
    1 tablespoon tablespoon butter

Seasoning

  • 1
    0.25 teaspoon teaspoon salt
  • 2
    0.125 teaspoon teaspoon black pepper

Directions

1

Prep the Asparagus

Wash the asparagus thoroughly under cold water. Snap off the tough ends of the spears, usually the bottom 1-2 inches, where they naturally break. Cut the remaining spears into 1-inch pieces.

2

Prepare the Prosciutto

Tear the prosciutto slices into smaller, bite-sized pieces. This helps it distribute evenly in the scramble and become crispy.

3

Whisk the Eggs

In a small bowl, crack the eggs. Add the milk, salt, and pepper. Whisk everything together until the yolks and whites are fully combined and the mixture is slightly frothy.

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4

Melt the Butter

Place a non-stick skillet over medium heat. Add the butter and let it melt. Once melted, swirl the butter to coat the pan evenly. Be careful, the pan and butter will be hot!

5

Cook the Asparagus

Add the chopped asparagus to the skillet and cook for 3-5 minutes, or until it turns bright green and slightly tender-crisp. Stir occasionally to ensure even cooking.

6

Add Prosciutto

Add the prosciutto pieces to the skillet with the asparagus. Cook for another 1-2 minutes, allowing the prosciutto to become slightly crispy and release its flavor.

7

Pour in the Eggs

Pour the whisked egg mixture into the skillet with the asparagus and prosciutto. Let the eggs cook undisturbed for about 30 seconds to set on the bottom.

8

Scramble the Eggs

Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath. Continue this process until the eggs are mostly set but still slightly moist. This creates a soft and fluffy scramble. Avoid overcooking for best results.

9

Serve Immediately

Remove the skillet from the heat. The residual heat will finish cooking the eggs. Serve the asparagus and prosciutto scramble immediately while it's warm.

Recipe Tips

  • For extra flavor, add a sprinkle of grated Parmesan cheese on top before serving.
  • If you don't have prosciutto, you can substitute with bacon or ham.
  • To make it vegetarian, omit the prosciutto and add a pinch of red pepper flakes for a little kick.
  • Make sure your pan is not too hot to prevent the eggs from cooking too quickly and becoming rubbery.
  • Store any leftover scramble in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

5g

Protein

20g

Fat

25g

Fiber

2g

Sugar

2g

Sat. Fat

10g

Sodium

800mg

Trans Fat

0g

Cholesterol

400mg

Potassium

300mg

Vitamin A

150%

Vitamin C

20%

Calcium

80%

Iron

3%

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