Mushroom and asparagus scramble
Discover a quick and nutritious Mushroom and Asparagus Scramble recipe, featuring fresh asparagus, earthy mushrooms, flavorful chives, and aromatic oregano. Perfect for a healthy breakfast or brunch, this dish is easy to make and packed with delicious, wholesome ingredients. Try it today!
- 18 Mar 2024
- Cook time 15 min
- Prep time 5 min
- 1 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 100kcal | 4% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 4.53g | 1% |
| Fiber 1.90g | 5% |
| Sugar 1.51g | 2% |
| Fat | |
| Fat 13g | 15% |
| Saturated 2.80g | 9% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 120ug | 14% |
| Choline 200mg | 36% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 1.62mg | 10% |
| Vitamin B6 0.11mg | 7% |
| Vitamin B9 80ug | 19% |
| Vitamin B12 0.58ug | 24% |
| Vitamin C 4.43mg | 5% |
| Vitamin E 1.33mg | 9% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 2.48mg | 23% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 290mg | 9% |
| Selenium, Se 24ug | 44% |
| Sodium, Na 72mg | 5% |
| Zinc, Zn 1.11mg | 10% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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