Description
These scrambled eggs are a quick, high-protein breakfast made with canned lump crab meat, sautéed asparagus, and sun-dried tomatoes, served with a simple arugula salad.
Ingredients
For the Crab Scramble:
1 teaspoon extra virgin olive oil
6-8 this spears asparagus, woody ends removed, chopped
1/4 teaspoon fine sea salt, divided
1 (6-ounce) can fancy white-lump crab meat (such as Crown Prince Natural), drained and rinsed
6 sun-dried tomatoes in extra virgin olive oil, chopped
4 eggs
2 tablespoons unsweetened non-dairy milk
Fresh pepper
For the Salad:
4 handfuls baby spinach or arugula
2 tablespoons salad dressing, such as Mustard Vinaigrette with Shallots or Sweet Onion Dressing
Optional Garnishes:
2 teaspoons hemp seeds
2 teaspoons pumpkin seeds
1 teaspoon capers
Freshly shredded Parmigiano-Reggiano cheese
Instructions
Sauté the Asparagus: In a large skillet over medium-low heat, warm the olive oil. Once hot, add asparagus and 1/8 teaspoon of the salt. Sauté until bright green and just fork tender, about 3 minutes.
Warm the Crab: Add the crab meat and sun-dried tomatoes and stir, being careful not to break up the crab. Cook for 1-2 minutes.
Cook the Eggs: In a small bowl, whisk the eggs, milk, and remaining 1/8 teaspoon of salt. Evenly pour the egg mixture over the crab meat and asparagus. Cook, gently folding the mixture a few times until the eggs are set, but not dry, about 3 minutes.
Prepare the Salad: While the eggs cook, toss salad greens with your choice of dressing until evenly coated.
Garnish and Serve: Plate the eggs with the dressed salad greens and finish with your preferred garnishes. Season with fresh pepper to taste.
Notes
Be sure to inspect the crab meat for any shell fragments while draining and rinsing. They’re not common, but occasionally you might find one.
You can use any dressing you like for the salad. A swirl of high-quality extra virgin olive oil and traditional balsamic vinegar is a simple option if you don’t have anything else handy.
