Scrambled eggs, smoked salmon, Asparagus and cheese of goat
1 tablespoon butter
8 stems of asparagus cut into pieces each 2 cm
Salt and black pepper to taste
2 tablespoons of skim milk
¼ Cup fresh goat cheese
100g of chopped smoked salmon
Heat the butter in a large nonstick skillet over medium heat. When the butter begins to foam, Add the asparagus and cook until they are tender. Season with salt and pepper.
Crack the eggs into a large bowl and mix with skim milk. Season it with a pinch of salt and pepper and pour it in the pan with the asparagus. Cook over low heat, and stir constantly with a wooden spoon until eggs begin to form lumps. One minute before the end with eggs, Add the goat cheese.
Remove the pan fire when eggs are soft and check out smoked salmon.