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.
Cook time 15 min
Prep time 5 min
Ingredients:
1/2 tbsp olive oil3 spears asparagus
3 mushrooms
1 tbsp chives
1 tsp dried oregano
1 egg
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:
- 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.
- In a medium-sized non-stick skillet, heat the 1/2 tablespoon of olive oil over medium heat.
- 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.
- Sprinkle the 1 teaspoon of dried oregano over the asparagus and mushrooms. Stir well to ensure the seasoning is evenly distributed.
- In a small bowl, crack the egg and beat it lightly with a fork or whisk until the yolk and white are combined.
- Pour the beaten egg over the vegetables in the skillet. Stir gently with a spatula to combine the eggs and vegetables.
- Continue to cook, stirring occasionally, until the egg is fully cooked and scrambled, which should take about 1-2 minutes.
- Once the egg is scrambled and cooked through, sprinkle the finely chopped chives over the top. Give it a quick stir to incorporate.
- 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:
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.
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.
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.
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.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.
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 per serving
1 ServingsCalories 100kcal
Protein 9g
Carbohydrates 4.53g
Fiber 1.90g
Sugar 1.51g
Fat 13g
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