Looking for an Easy breakfast ideas Nutritious ? Cereal and Milk is your first choice health

 Do you want to add magic to your breakfast? Then, Asparagus is the ultimate ingredient and the best to be added to your breakfast meals. Asparagus boosts taste, besides, it is very healthy ingredient.

Asparagus is a very nutritious vegetable. It is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. 

That's good news if you're watching your blood sugar. In addition to all those vitamins, 1 cup of cooked asparagus has 40 calories, 4 grams of protein, 4 grams of fiber and 404 milligrams of potassium.

Check this article to learn more about Asparagus benefits : 5 Powerful Health benefitsof Asparagus You probably didn’t Know!

These are three amazing and very simple recipes that you can do in the morning for a healthy and delicious morning meal. Try them now!

 

Scrambled Egg and Roasted Asparagus Toasts

Ingredients

20-25 spears skinny asparagus about 1/4 pound

extra virgin olive oil

kosher salt and freshly ground black pepper

4 slices sourdough bread or ciabatta

3 tablespoons butter

4 large eggs.

1 tablespoon half and half or milk.

2 ounces havarti or swiss cheese shredded or cut into small chunks.

2 ounces pancetta or bacon cooked.

Instructions

1.  Layer the asparagus on a baking sheet and drizzle with extra virgin olive oil then season with kosher salt and freshly ground black pepper. Broil in the oven for 5-8 minutes or until asparagus is lightly roasted. Set aside.

2. Toast the sourdough bread slices then spread with butter.
3. Meanwhile, whisk the eggs and half and half in a bowl. Season with a pinch of kosher salt. Melt 1 tablespoon of butter in a non-stick fry pan over medium heat and add the eggs. Let the eggs cook until the edge begins to bubble, then gently push the edges of the egg into the center of the pan with a spatula and continue to stir.
4.  Cook the eggs. When there the eggs are almost all cooked, add the havarti cheese and stir to mix until cheese is melted. Removed from heat while the eggs are still soft.
5. Top the buttered sourdough toasts with 1/4 each of the scrambled eggs and cheese. Top with 4-5 pieces of the roasted asparagus and sprinkle with pancetta. Serve immediately.

 

 Asparagus Cream Cheese Omelet

Ingredients

• 4 fresh asparagus spears, trimmed and cut into 1-inch pieces
• 4 large eggs
• 1/4 cup sour cream
• 2 teaspoons dried minced onion
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons butter
• 2 ounces cream cheese, cubed and softened.

instruction's

1. Fill a small saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry.
2. In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
3. When eggs are thickened and no liquid egg remains, top 1 side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, until cream cheese is melted, 1-2 minutes. Cut omelet in half before serving.

Mushroom Asparagus Quiche

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 2 teaspoons prepared mustard
• 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1/2 cup sliced fresh mushrooms
• 1/4 cup butter, cubed
• 2 large eggs, lightly beaten
• 2 cups shredded part-skim mozzarella cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon each dried basil, oregano, parsley and rubbed sage

Directions

1.    Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.

2.    In a large skillet, saute the asparagus, onion, and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.

3.    Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

4.    Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Asparagus is the secret ingredient to elevate the mood for breakfast recipes. Try it now and enjoy the most amazing morning ever.

Check out also this amazing recipe of Baked Salmon with Garlic butter sauce.

Have a wonderful Breakfast!