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?
- 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
- 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.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.