Asparagus Scramble

This was originally going to be a frittata on a Sunday morning, but something extremely rare happened. We slept in-only until 7 but trust me, that’s late for us! Anyway, the kids woke up hungry so I needed a quick version and just decided to cook everything in the skillet (plus only one pan to wash!)

½ cup asparagus (chopped)

½ cup sliced mushrooms (any kind)
½ cup diced onions
½ cup diced red potatoes
¼ cup diced tomatoes
1 Tbsp. olive oil
½ tsp parsley
½ tsp thyme
salt & pepper if desired
2 whole eggs
2 egg whites (you can use whole eggs instead here if you’d like)
½ c unsweetened almond milk (skim or low-fat)
½ c shredded cheese (we used soy-mozzarella)

• Sauté asparagus, mushrooms, potatoes and onions in olive oil over medium heat until cooked through or until you reach desired crispness.
• Whisk together eggs, milk, parsley, thyme in small bowl.
• Add egg mixture and tomatoes to skillet with vegetables and cook through.
• Remove from heat and sprinkle with shredded cheese and let sit for a few minutes for cheese to melt.
• Serve with toast and fruit.
• Short cut: We had some leftover grilled asparagus from the night before and just through it in after the other veggies were cooked through – still delicious!
• Variations: We have scrambles A LOT – here’s a few ideas to change up the recipe a bit (just substitute desired amount for the original veggies:
• Spinach or Kale and Mushroom Scramble
• Zucchini or Squash Scramble
• Turkey sausage or bacon, Potato Scramble
• Spinach, Red Pepper and Mushroom Scramble