About
This egg in a cup variation is quick and easy. You’re only less than 5 minutes away from a good start to breakfast. Add another egg if you need a larger breakfast.
Ingredients
- 1 tablespoon feta cheese traditional crumbled by athenos
- 2 medium – spear – 5 1/4" to 7" long asparagus, cooked from fresh
- 1 large egg
Instructions
- Prepare a 4 oz ramekin with coconut oil cooking spray. Crumble the feta and slice the asparagus in half the long way and then into 1” pieces.
- Crack egg into the ramekin and scramble with a fork, adding a pinch of salt. Topping the egg with the cheese and asparagus.
- Place ramekin in the microwave and microwave on 50 % power for 1 ½ minutes until the egg is cooked through. Eat immediately!
Nutrition Facts
- Servings: 1
- Calories: 101.6kcal/425.1kJ (per serving)
- Fat: 6.9g (per serving)
- Carbs: 2.0g (per serving)
- Protein: 8.3g (per serving)
