Garden Egg Scramble
- 1 1/2 cup(s) asparagus chopped
- 2 teaspoon(s) olive oil
- 1/4 cup(s) onion diced
- 2 clove(s) garlic minced
- 8 ounce(s) fresh mushrooms sliced
- 3 cup(s) fresh baby spinach
- 6 egg whites
- 1/2 cup(s) basil freshly chopped
- 1/4 cup(s) rehydrated sun-dried tomatoes
- Bring water to a boil in a medium saucepan. Add asparagus and cook until crips and bright, about 1 to 2 minutes. Immediately remove and plunge asparagus into a bowl of ice water until cooled.
- Heat oil in a large skillet over medium heat. Add onion, garlic and mushrooms and cook for about 5 minutes or until tender. Add spinach and asparagus and cook until spinach is wilted, about 3 to 5 minutes. Stir in egg whites, basil and tomatoes and cook, mixing well to scramble, about 3 to 5 minutes. Serve immediately.
This recipe is a personal recipe added by Ftoast and has not been tested or endorsed by MyRecipes.
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Garden Egg Scramble Recipe at a Glance
- COURSE: Breakfast/Brunch