Egg And Veggie Scramble

1. 1

   1. Place asparagus pieces in a bowl and add 1 Tablespoon water. Heat in microwave for 2 1/2 minutes. Drain excess water and keep asparagus warm (I left it in the microwave).

2. 2

   2. Heat olive oil in a pan on medium to medium-high heat and cook the turkey bacon pieces until slightly crisp. Set aside when done.

3. 3

   3. Using the same pan, use half the butter and saute mushrooms. Once mushrooms are soft and browned nicely, set aside.

4. 4

   4. Again, using the same pan (this time sprayed with vegetable spray), add the first 3 beaten eggs and scramble. When eggs are nearly done (careful not to overcook), add half the bacon, half the mushrooms, half the asparagus and half the sun-dried tomatoes. Mix well and cook until the eggs firm up, then remove from heat. This should take about 3-4 minutes, tops.

5. 5

   5. Top eggs with a little bit of parmesan cheese and freshly ground black pepper.

6. 6

   (Use remaining eggs and ingredients to make second egg and veggie scramble.)

* Per serving · 4 servings · Values may vary.

No additional tips available.