I have been tracking my eating this week. It’s an eye-opening thing that really shows me where I need to work in terms of my nutrition. More calcium, more fiber and more balances breakfasts and lunches are the things that popped out at me. Apparently, I don’t eat nearly as many fruits and veggies as I think I do.
To change that, I am working more fruits and veggies in wherever I can — like in this scramble. Yes, it’s more veggie and less egg, for sure, but that’s the way I like it. There’s a serving or so of veggies in here. Serve it with 4 ounces of OJ, like I did and you are two servings of fruits and veggies into your day.
The scramble itself is fabulous. I love the earthy sauteed mushrooms with the fresh asparagus and melted Swiss cheese. The lone egg brings it all together. A slice of whole grain toast is great with this as well.
Are you eating enough fruits and veggies?
Now, two last things for your weekend reading pleasure … I just launched a new blog/website called Sassy Closet. It’s about wanting to have that Sassy Closet and wanting to dress better every day. Please check it out! And second, my good friend Cate had an article published on Babble this week about her success with clean eating.
Mushroom, Asparagus and Swiss Scramble
Ingredients
- olive oil spray
- 1/2 cup chopped mushrooms
- 5-7 spears asparagus , ends removed and cut into 1-inch pieces
- 1 large egg
- 1 tbsp low-fat milk
- salt and pepper
- 1 slice Swiss cheese
Instructions
- Spray a nonstick skillet with olive oil cooking spray (I use a Misto). Heat over medium heat for 5 minutes.
- Add the mushrooms and the asparagus to the pan. Cover and cook for 5-7 minutes, until the mushrooms are browned and the asparagus is slightly tender.
- Whisk together the egg, milk and a little salt and pepper. Pour into the pan and toss to coat. Continue, stirring occasionally until the egg is fully cooked. Top with the slice of cheese and let it sit and melt for a minute or two. Stir to combine.
- Serve.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.
Maryea {Happy Healthy Mama}
January 8, 2011 at 2:22 amI love savory breakfasts! Good for you workin’ more veggies in your diet.
Kate
January 8, 2011 at 9:14 pmI really need to do a better job of making a nice breakfast like this on the weekends when I have time.
Chris
January 9, 2011 at 4:00 amLove this!
Make similar breakfasts on the weekend. My Monday post is going to be about how to get this type of eating done during a busy work week! 🙂
Jen_from_NJ
January 9, 2011 at 8:42 pmWhat a great breakfast! I need to take more time for creative and healthy breakfasts.
Farmgirl Susan
January 15, 2011 at 9:13 pmYum! I love the idea of just holding everything together with the one egg. Although with our hens laying over 50 eggs a week right now, I’d probably better put in two! 😉
Sarah Caron
January 16, 2011 at 1:37 amOh, Susan, you are making me swoon. There is nothing better than just laid eggs … Sigh.
sonia
January 20, 2011 at 9:11 amOooooh…that looks yummy! i love eggs and mushrooms so i’ll be trying this recipe out. Thanks Sarah! 🙂