| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
Nutrition Facts (per serving)
| Calories | 294 |
| Fat | 23g |
| Carbs | 7g |
| Protein | 16g |
Nutrition Facts
Servings Per Recipe 1
Calories 294
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 5g | 25% |
| Cholesterol 372mg | 124% |
| Sodium 455mg | 20% |
| Total Carbohydrate 7g | 2% |
| Dietary Fiber 3g | 9% |
| Total Sugars 2g | |
| Protein 16g | 31% |
| Vitamin C 10mg | 11% |
| Calcium 91mg | 7% |
| Iron 3mg | 17% |
| Potassium 423mg | 9% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Sausage and Cheese Egg Boats
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, finely chopped
- 8 thin-stemmed asparagus stalks, trimmed
- 2 large eggs
- salt and freshly floor black pepper to taste
- 1 pinch pink pepper flakes (non-obligatory)
Directions
Heat a small skillet over medium-excessive warmth. Add olive oil and garlic; prepare dinner and stir until garlic is fragrant, about 30 seconds.
Add asparagus and cook till fork-smooth, turning asparagus frequently to make sure even cooking, about 4 mins.
Spread asparagus out and crack 2 eggs over the asparagus. Cover with lid and cook until egg whites are organization and yolk is done to preferred consistency, about 4 minutes.
Season with salt and pepper; sprinkle with crimson pepper flakes and serve immediately.
