Asparagus & Quinoa Scramble - Dr Praeger's Veggie Tracker


Asparagus & Quinoa Scramble

Servings 1
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Dietary Restrictions Gluten Free, vegetarian, Soy Free
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Vegetables Per Serving

1 Cup

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Asparagus, Breakfast

Gluten Free, vegetarian, Soy Free


  • 1 tsp olive oil
  • 2 eggs
  • 1 tbsp cream or milk plant-based or dairy
  • 1 cup asparagus chopped
  • ½ cup quinoa cooked

Optional Toppings

  • avocado slices
  • salsa or pico de gallo
  • crumbled feta or goat cheese


  • Preheat a skillet over medium heat with the olive oil.
  • Whisk together the eggs, cream, and a pinch of salt and pepper in a small bowl.
  • Add the egg mixture, asparagus, and quinoa to the hot pan. Season with another pinch of salt and pepper. Stir, and cover.
  • Cook the scramble for 3-4 minutes, or until the eggs are fully cooked and fluffy, stirring occasionally. Transfer to a plate and garnish with toppings of choice.


Microwave directions: Alternatively, to cook in the microwave whisk all of the ingredients together in a microwave-safe bowl with a pinch of salt and pepper. Cook on high for 1 minute increments until fully cooked, stirring in between increments.
To make this vegan, sub tofu or cubed tempeh for eggs and skip the cream.