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

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