Roots and Veggies: Mushroom and Asparagus Scrambled Eggs

Mushroom and Asparagus Scrambled Eggs

Ingredients:

3 Eggs

2 tbsp Heavy cream

2 tbsp Cheddar cheese (grated)

1 tbsp Fresh parsley (chopped)

Salt and Pepper

1/2 cup Mushrooms (sliced)

1/2 cup Asparagus (chopped)

1 tsp Chilli flakes

1 tbsp Olive oil

* Serves 3 people.

Directions:

1. Combine the eggs, cream and cheese in a bowl. Season with salt and pepper. Add the parsley and beat lightly with a fork.
   
   
   
   
2. In a heated pan, add the olive oil and sauté the mushrooms for about 2-3 minutes.
   
3. Add the asparagus and cook for another minute.
   
4. Stir in the chilli flakes.
   
5. Pour the egg mixture and let set for a few seconds before stirring.
   
6. Cook for about 2 minutes or until the egg sets.
   
7. Plate and Enjoy! :)