Scrambled Egg & Asparagus Tacos

A lighter meatless version of a taco, that has all those great spring flavors.

June 10, 2022
Scrambled Egg & Asparagus Tacos

Scrambled Egg & Asparagus Tacos

Alissa DiSanto
  • Prep Time
    25 min
  • Cook Time
    35 min
  • Total Time
    1 hr
  • Servings
    4 - Two tacos per person
  • Difficulty


  • 1 bunch fresh asparagus cut into 1 1/2” pieces
  • 1 bunch of chives, chopped
  • 1 cup Greek yogurt
  • 1 lemon juiced
  • 1 ½ cup whole milk ricotta cheese
  • 8 eggs
  • 1 tbsp butter
  • 8 corn tortillas warmed
  • Salt and pepper


  1. In a dry skillet over medium high heat, cook the asparagus, stirring occasionally. After 3 minutes, add ¼ cup of water and cook for another 3-4 minutes or until done to your liking. Remove from pan and set aside. *If preparing in advanced shock asparagus in an ice bath to keep the integrity of the color.
  2. In a small bowl, combine the chopped chives, Greek yogurt, lemon juice, and salt for taste until well combined. Set aside.
  3. Drain the ricotta cheese of any excess liquid. Set aside.
  4. In a medium bowl, crack the eggs and whisk them together until well beaten. Add pepper. *never add salt until the eggs are cooked.
  5. In a nonstick skillet, heat the butter over medium-low heat. Once the butter is melted, pour in the whisked eggs. Keep the heat on medium-low. When the eggs start to set use a flat rubber spatula and slowly begin to fold the eggs in sections. Do this occasionally to form nice fluffy eggs. Do not overmix or fold.
  6. Once the eggs are totally set (could take 5-6 minutes; low and slow is key) turn off heat and add shredded gruyere cheese. Season with salt. Lightly mix and transfer eggs to a bowl to avoid overcooking.
  7. Warm your tortillas. I simply heat mine up on my gas burner for about 20 -30 seconds per side. Alternatively, you can warm them in the microwave wrapped in a damp paper towel.
  8. To serve, place scrambled eggs on the bottom of a warmed tortilla, top with asparagus, and a drizzle of the yogurt sauce. Garnish with extra chives. Serve immediately.

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