Mushroom and Asparagus Scramble

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Asparagus

  Raw

  3 spear, small or 36g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chives

  Raw

  1 tbsp chopped or 3g

• Oregano

  Spices, dried

  ⅛ tsp, leaves or 0.1g

Directions

1. Trim the woody ends from the asparagus, then cut into 1-inch pieces. Slice the mushrooms and finely chop the chives.
2. Heat the olive oil in a nonstick skillet over medium heat. Add the asparagus and mushrooms and cook, stirring occasionally, until tender and lightly browned, 4–5 minutes.
3. In a small bowl, whisk the egg with a pinch of salt and black pepper.
4. Push the vegetables to one side of the skillet, pour in the egg, and gently scramble just until softly set. Fold the vegetables into the egg and cook 30–60 seconds to combine.
5. Remove from heat, sprinkle with chives and a pinch of dried oregano, and serve hot.