Spanish Scrambled Eggs with Pimenton and Asparagus

Indulge in the vibrant flavors of Spain with this recipe for Spanish Scrambled Eggs with Pimentón and Asparagus. Perfectly creamy scrambled eggs are infused with the smoky warmth of pimentón (Spanish smoked paprika) and combined with tender asparagus sautéed in fragrant garlic and extra virgin olive oil. The result is a subtly spiced, nutrient-packed dish that’s ideal for breakfast, brunch, or even a light dinner. With just a few simple ingredients and 25 minutes from start to finish, this easy-to-make recipe pairs beautifully with crusty bread or roasted potatoes for a wholesome, Mediterranean-inspired meal. Garnish with fresh parsley for a touch of herbaceous brightness!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 6 pieces large eggs
• 200 grams fresh asparagus
• 1 teaspoon pimentón (smoked Spanish paprika)
• 2 tablespoons extra virgin olive oil
• 2 pieces garlic cloves
• 2 tablespoons whole milk or cream
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Wash the asparagus and trim the woody ends. Cut the asparagus into 2-inch pieces.

Step 2

Peel and finely chop the garlic cloves.

Step 3

In a medium mixing bowl, crack the eggs and whisk them together until fully combined. Stir in the milk or cream, sea salt, and black pepper.

Step 4

Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the chopped garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

Step 5

Add the asparagus pieces to the skillet and sauté for 4-5 minutes until tender but still slightly crisp. Remove the asparagus from the skillet and set aside.

Step 6

Reduce the heat to low and add the remaining 1 tablespoon of olive oil to the skillet.

Step 7

Pour the whisked eggs into the skillet and stir gently with a spatula or wooden spoon, cooking slowly to create soft, creamy curds.

Step 8

When the eggs are about halfway cooked (still soft but beginning to set), sprinkle in the pimentón and return the asparagus to the skillet. Continue stirring gently until the eggs reach your desired texture.

Step 9

Remove the skillet from heat immediately to avoid overcooking the eggs.

Step 10

Serve warm, garnished with fresh parsley if desired, alongside crusty bread or roasted potatoes for a complete meal.

Nutrition Facts

Serving size	(573.1g)

Amount per serving	% Daily Value*
Calories	735.1

Total Fat 59.6g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat g
Cholesterol 1119mg	0%
Sodium 1601.9mg	0%
Total Carbohydrate 18.8g	0%
Dietary Fiber 5.3g	0%
Total Sugars 4.6g
Protein 42.2g	0%

Vitamin D 255.5IU	0%
Calcium 267.9mg	0%
Iron 11.0mg	0%
Potassium 936.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.7%

Protein: 21.6%

Carbs: 9.6%