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
