Mushroom and asparagus scramble

This Mushroom and Asparagus Scramble combines earthy mushrooms with fresh asparagus for a nutritious breakfast. It's a quick dish prepared by sautéing vegetables and scrambling eggs together.

06 Feb 2026
Cook time 15 min
Prep time 5 min

Ingredients:

1/2 tbsp olive oil
3 spears asparagus
3 mushrooms
1 tbsp chives
1 tsp dried oregano
1 egg
Mushroom and asparagus scramble

Enjoy a delightful and nutritious breakfast with this Mushroom and Asparagus Scramble. It's a quick and easy recipe that's perfect for starting your day on a healthy note. With the earthy flavors of mushrooms and the fresh taste of asparagus, this dish is sure to satisfy your taste buds.

Instructions:

1. Prepare the Ingredients:
- Start by washing the asparagus and mushrooms thoroughly. Pat them dry with a paper towel.
- Trim the tough ends off the asparagus and cut the spears into bite-sized pieces.
- Slice the mushrooms thinly.
- Chop the chives finely.
2. Heat the Oil:
- In a medium-sized non-stick skillet, heat the 1/2 tablespoon of olive oil over medium heat.
3. Cook the Vegetables:
- Once the oil is hot, add the asparagus pieces to the skillet. Sauté for about 2-3 minutes until they start to soften.
- Add the sliced mushrooms to the skillet and continue to cook, stirring occasionally, for another 2-3 minutes until the mushrooms are tender and both the mushrooms and asparagus are slightly golden.
4. Season the Vegetables:
- Sprinkle the 1 teaspoon of dried oregano over the asparagus and mushrooms. Stir well to ensure the seasoning is evenly distributed.
5. Whisk the Egg:
- In a small bowl, crack the egg and beat it lightly with a fork or whisk until the yolk and white are combined.
6. Add the Egg:
- Pour the beaten egg over the vegetables in the skillet. Stir gently with a spatula to combine the eggs and vegetables.
7. Scramble the Egg:
- Continue to cook, stirring occasionally, until the egg is fully cooked and scrambled, which should take about 1-2 minutes.
8. Finish with Chives:
- Once the egg is scrambled and cooked through, sprinkle the finely chopped chives over the top. Give it a quick stir to incorporate.
9. Serve:
- Remove the skillet from the heat and transfer the mushroom and asparagus scramble to a plate. Serve immediately.

The Mushroom and Asparagus Scramble is not only simple to prepare but also packed with nutrients. It's a perfect dish for a quick breakfast or a light lunch. Follow these tips and enjoy a delicious meal that’s both satisfying and healthy.

Mushroom and asparagus scramble FAQ:

What is the ideal cooking time for this scramble?

The total cooking time for the Mushroom and Asparagus Scramble is about 10-12 minutes. You'll sauté the asparagus for 2-3 minutes, add the mushrooms for another 2-3 minutes, and then scramble the egg for 1-2 minutes after adding it to the vegetables.

How can I tell when the eggs are fully cooked in the scramble?

The eggs in the scramble are fully cooked when they are firm and no longer translucent. They should have a solid, fluffy texture and no runniness when stirred.

Can I make this scramble without eggs?

Yes, you can substitute the egg with a plant-based alternative like silken tofu or a vegan egg substitute to maintain a similar texture. Adjust the cooking time accordingly based on the substitute used.

What pan size is recommended for this recipe?

A medium-sized non-stick skillet (about 8-10 inches) is recommended for this scramble. This size allows enough space for the vegetables to sauté without overcrowding.

How should I store leftovers from the Mushroom and Asparagus Scramble?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.

Cooking Tips:

- Make sure to clean the mushrooms thoroughly to remove any dirt.

- Trim the woody ends of the asparagus spears before cooking.

- Beat the egg well to ensure a fluffy scramble.

- Adjust seasoning with salt and pepper to taste.

- Serve immediately while hot for the best texture and flavor.

Nutrition Facts

1 Servings
Calories 100kcal
Protein 9g
Carbohydrates 4.53g
Fiber 1.90g
Sugar 1.51g
Fat 13g

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