Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese

By angelahon

Ingredients

• 1 tbsp butter
• 8 stalks asparagus, woody bottoms removed, chopped into 1" pieces add to shopping list
• salt and black pepper to taste
• 8 eggs
• 2 tbsp fat-free milk
• 1/4 cup crumbled fresh goat cheese
• 4 oz smoked salmon, chopped

Preparation

Step 1

1. Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.

2. Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.

3. Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat-- they continue to cook even after you cut the heat) and fold in the smoked salmon.