Asparagus & Potato Scramble

We really love scrambles. We also love breakfast for dinner. This dish is great for both! It is very hearty and filling, yet full of all natural ingredients. What’s even better is you can get all of these items from the farmer’s market! Add your favorite veggies to customize it! Makes four servings

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2 large potatoes, diced (peeled if desired)

2 cups asparagus, chopped into 2″ pieces

1 cup mushrooms, chopped

1 Tbsp olive oil

4 large eggs

1 tsp sea salt

1/2 tsp black pepper

1 tsp fresh parsley, chopped

1/2 tsp fresh thyme, chopped

 

  • In a large skillet, saute potatoes in olive oil for about 10 minutes or until they start to soften. Add in asparagus and mushrooms. Continue cooking about another 10 minutes or until veggies are soft and potatoes are starting to brown.
  • Sprinkle over salt, pepper, parsley and thyme and stir until combined.
  • Crack eggs over mixture and cook for about 8 minutes, stirring continuously to ensure the egg gets scrambled in and cooked through.

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