Scrambled Eggs with Asparagus, Tomatoes and Mushrooms
Scrambled Eggs with Asparagus and Mushrooms
Scrambled eggs is one of these things one can easily throw together and be creative about it: the fridge content is the only limit, really.
And asparagus is my new go to for scrambled eggs lately. It pairs well with mushrooms and vegetables, and eggs themselves of course.
So here you go: a recipe for scrambled eggs with asparagus and mushrooms. Feel free to follow the steps, or tweak it one way or another.
Ingredients:
- 5 eggs
- 1/2lb of asparagus
- 2 campari tomatoes
- 4-5 baby bella mushrooms
- 1 tablespoon of sour cream
- A bit of fresh parsley or dill or a mix of two
- Salt to taste
- Butter for frying (about 1 tablespoon)
How to prepare, step-by-step:
-
Prepare ingredients:
Scrambled Eggs with Asparagus and Mushrooms: Step 1 -
Crack one egg into a bowl and whisk it with all sour cream:
Scrambled Eggs with Asparagus and Mushrooms: Step 2 -
Add remaining eggs:
Scrambled Eggs with Asparagus and Mushrooms: Step 3 -
Salt:
Scrambled Eggs with Asparagus and Mushrooms: Step 4 -
And whisk:
Scrambled Eggs with Asparagus and Mushrooms: Step 5 -
Until homogeneous:
Scrambled Eggs with Asparagus and Mushrooms: Step 6 -
Slice asparagus into 1” inch long pieces, slice mushrooms, tomatoes and chop greens:
Scrambled Eggs with Asparagus and Mushrooms: Step 7 -
Warm up skillet with a tablespoon of butter, add mushrooms and fry them until colored from each side:
Scrambled Eggs with Asparagus and Mushrooms: Step 8 -
Add asparagus:
Scrambled Eggs with Asparagus and Mushrooms: Step 9 -
And tomatoes, fry vegetables together for few minutes, stir from time to time:
Scrambled Eggs with Asparagus and Mushrooms: Step 10 -
Pour egg mix in:
Scrambled Eggs with Asparagus and Mushrooms: Step 11 -
Sprinkle with chopped greens:
Scrambled Eggs with Asparagus and Mushrooms: Step 12 -
Scramble eggs and cook until eggs are not runny anymore:
Scrambled Eggs with Asparagus and Mushrooms: Step 13 -
And serve:
Scrambled Eggs with Asparagus and Mushrooms
View Comments
Your recipe looks very tasty and it’s similar to one that we use except you have added mushrooms and sour cream. Thank you for sharing. A suggestion is that the tomato’s and mushrooms need to be cooked long enough that they release their moisture (at least five minutes for the tomato’s).