Description
Breakfast for dinner, with a twist!
Ingredients
- 10 stalks Asparagus – Trimmed And Cut Into 1-inch Pieces
- 1 teaspoon Olive Oil
- 3 pieces Turkey Bacon, Chopped
- 1 Tablespoon Butter, Divided In Half
- 1 cup Sliced Brown Mushrooms
- 6 whole Eggs – With 3 Eggs Beaten In 1 Bowl And 3 Eggs Beaten In Another
- 4 whole Smoked Sun-dried Tomatoes, Chopped
- Freshly Grated Parmesan Cheese
- Freshly Ground Black Pepper
Preparation
1. Place asparagus pieces in a bowl and add 1 Tablespoon water. Heat in microwave for 2 1/2 minutes. Drain excess water and keep asparagus warm (I left it in the microwave).
2. Heat olive oil in a pan on medium to medium-high heat and cook the turkey bacon pieces until slightly crisp. Set aside when done.
3. Using the same pan, use half the butter and saute mushrooms. Once mushrooms are soft and browned nicely, set aside.
4. Again, using the same pan (this time sprayed with vegetable spray), add the first 3 beaten eggs and scramble. When eggs are nearly done (careful not to overcook), add half the bacon, half the mushrooms, half the asparagus and half the sun-dried tomatoes. Mix well and cook until the eggs firm up, then remove from heat. This should take about 3-4 minutes, tops.
5. Top eggs with a little bit of parmesan cheese and freshly ground black pepper.
(Use remaining eggs and ingredients to make second egg and veggie scramble.)
