- 4 large eggs
- 2 tablespoons butter or ghee
- 2 asparagus stalks, trimmed and sliced thin
- 2 green onions, sliced thin
- 2 parsley sprigs, leaves minced
- flaky sea salt, to taste
- fresh ground pepper
- olive oil, to drizzle
In a small bowl, whisk together eggs until well combined. Heat butter/ghee in a 8 inch skillet over medium low heat.
Using a spatula, swirl eggs around in a figure eight movement, making sure to scrape the sides down as well. Continue to stir the eggs often, for about 2 minutes or until eggs have just begun to coagulate. Remove from heat immediately, season with flaky sea salt and pepper. The eggs should not have any color at all, but not look “wet” either.
Top with asparagus, scallions, chopped parsley and a drizzle of olive oil. Serve immediately.