Scrambled Eggs with Asparagus
Yields: 12 servings Prep: 20 min
Ingredients
- 18 large eggs, lightly beaten
- 1/3 cup whole milk
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 3 Tbsp olive oil, divided
- 1 cup finely chopped small asparagus
- 1/4 cup chopped cresh flat-leaf parsley
Directions
- Combine first 4 ingredients in a medium bowl, stirring with a whisk.
- Heat a large nonstick skillet over medium heat. Add 2 Tablespoons oil to pan; swirl to coat. Add eggs and asparagus to pan. Reduce heat to medium-low. Cook 8 minutes or until eggs are soft and begin to set, stirring frequently. Stir in parsley; drizzle with remaining 1 Tablespoon oil.
