• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Sarah's Cucina Bella | Quick and easy recipes from scratch

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Home
  • About
  • Recipes
  • Travel
  • Books
    • 2019 Reading List
    • 2018 Book Challenge
    • 2017 Book Challenge
  • Work with Me
  • Contact
You are here: Home / Recipes / Breakfasts / Mushroom, Asparagus and Swiss Scramble

Mushroom, Asparagus and Swiss Scramble

January 7, 2011 by Sarah Walker Caron

Mushroom, Asparagus and Swiss Scramble

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.

Print Recipe

Mushroom, Asparagus and Swiss Scramble

Servings: 1 serving
Author: Sarah Walker Caron

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
Sarah Walker Caron

Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. 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.

Share this...
Share on Facebook
Facebook
0Pin on Pinterest
Pinterest
0Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
0Email this to someone
email
Share on Reddit
Reddit
0Buffer this page
Buffer
Digg this
Digg
Share on LinkedIn
Linkedin

Filed Under: Breakfasts, Recipes

About Sarah Walker Caron

Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah's Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. 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.

Previous Post: « Healthy and Delicious: Red Pepper Alfredo
Next Post: Eat. Live. Be. For a Better 2011: Support »

Reader Interactions

Comments

  1. Maryea {Happy Healthy Mama}

    January 8, 2011 at 2:22 am

    I love savory breakfasts! Good for you workin’ more veggies in your diet.

  2. Kate

    January 8, 2011 at 9:14 pm

    I really need to do a better job of making a nice breakfast like this on the weekends when I have time.

  3. Chris

    January 9, 2011 at 4:00 am

    Love 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! 🙂

  4. Jen_from_NJ

    January 9, 2011 at 8:42 pm

    What a great breakfast! I need to take more time for creative and healthy breakfasts.

  5. Farmgirl Susan

    January 15, 2011 at 9:13 pm

    Yum! 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 am

      Oh, Susan, you are making me swoon. There is nothing better than just laid eggs … Sigh.

  6. sonia

    January 20, 2011 at 9:11 am

    Oooooh…that looks yummy! i love eggs and mushrooms so i’ll be trying this recipe out. Thanks Sarah! 🙂

Primary Sidebar

What’s New?

Lemon Garlic Shrimp One-Pot Pasta with Arugula

Archives

Footer

© Sarah Walker Caron and Sarah's Cucina Bella, 2018
Copyright Notice
Privacy Policy

Sarah’s Cucina Bella is a food blog about quick and easy recipes from scratch for busy people, food travel and books worth reading.

Copyright © 2019 Sarah's Cucina Bella | Quick and easy recipes from scratch on the Foodie Pro Theme