红葱头芦笋炒鸡蛋Shallot asparagus and egg stirfry

Shallot asparagus and egg stirfry
MaomaoMom

A simple, quick, nutritious, healthy and delicious dish. It can be served as breakfast or for dinner.

红葱头芦笋炒蛋 红葱头芦笋炒鸡蛋Shallot asparagus and egg stirfry

Prepare time: 10 minutes
Cook time: 5-6 minutes
Level: low
Serves: 3 servings

Ingredients:

1) 3 thick asparagus (110g);
2) 2 shallots (120g)
3) 3 extra large eggs, 2 tbsp freshly chopped green onion, ½ tsp salt, 1/4 tsp chicken broth mix;
4) 1 tbsp avocado oil or other cooking oil;
5) 1 tsp sesame oil;

Directions:
1: Peel off the skin of asparagus (Picture2), rinse with cold water, then cut 2 mm thick pieces (Picture2). Remove skin of shallots (Picture3), rinse with cold water, then chop into small pieces (Picture 4).
2: Eggs with all ingredients of Ingredient 3) in a bowl (Picture4), beat well (Picture5).

 红葱头芦笋炒鸡蛋Shallot asparagus and egg stirfry

3: Non-stick pan on medium-high heat, add 1 tbsp oil, sauté chopped shallots for 1-2 minute (Picture 7), add sliced asparagus, stir and cook for 30 seconds (Picture 8).

红葱头芦笋炒蛋2 红葱头芦笋炒鸡蛋Shallot asparagus and egg stirfry

4: Pour in beaten egg mixture (Picture 9), cook 1-2 minutes and gently stir a few times until egg just start to solidify (Picture 10). Add 1 tsp sesame oil, mix well. Transfer to a serving plate and serve warm.

pf button big 红葱头芦笋炒鸡蛋Shallot asparagus and egg stirfry

You might also like:

This entry was posted in Poultry, Vegetable and tagged , . Bookmark the permalink.

35 Responses to 红葱头芦笋炒鸡蛋Shallot asparagus and egg stirfry

  1. Your blog is a constant source of inspiration and knowledge. Thank you!

  2. Incredibly informative post! I learned a lot and look forward to more.

  3. “Thank you for the clear explanations throughout your article. They greatly enhanced my understanding of the topic, and your methodical approach to the subject matter is truly helpful.”

  4. “I value the new perspectives you’ve provided immensely. Your post has opened my eyes to new ideas and ways of thinking, and I am deeply grateful for that.”

Leave a Reply

Your email address will not be published. Required fields are marked *