- 1 tbsp butter
- 8 stalks asparagus, woody bottoms removed, chopped into 1" pieces
- 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
Lightly beat eggs and milk together and pour into buttered pan over medium heat on the stove. Add asparagus and salmon at the same time as eggs and milk. Let cook until eggs look almost done, then add goat cheese. Serve and enjoy! Makes 2 servings.