Mushrooms and asparagus make a great combination in lots of dishes and together they go really well with scrambled eggs or in an omelette. You can adapt the ingredients by adding in some extra vegetables or include some cheese and bacon. Goat’s cheese works really well with asparagus and some crushed garlic brings out the flavour of both the mushrooms and the asparagus. If you prefer you can make this dish with scrambled eggs instead of as an omelette if you prefer the taste and texture of scrambled eggs compared to an omelette. Then you can serve it on top of some granary toast or with some chopped avocado or on top of some roasted courgette.
Mushroom & Asparagus Omelette – Ingredients:
50g asparagus spears, sliced diagonally into 5cm pieces (or less depends on size)
100g sliced fresh mushrooms
1 small spring onion, white and green parts chopped fine
15ml extra virgin olive oil
Freshly ground pink Himalayan salt & freshly ground pepper to taste
3 eggs lightly beaten in bowl
100-150g chopped fresh basil (use 50-100g dried basil if you don’t have fresh)
Mushroom & Asparagus Omelette – Directions
Preheat oven to 180°
In a non-stick frying pan, heat oil on a medium heat and sauté mushrooms and asparagus until asparagus starts getting crisp (about 3-4 minutes.)
Add the spring onion to the pan and continue to sauté for another minute.
Season with salt and pepper then pour in the eggs.
Sprinkle the basil on top.
Cook the frittata on a low heat until the centre of the frittata is “set” and the edges pull away from the pan.
Remove pan from heat and slide frittata onto a plate or cutting board.
Leave it to cool for a minute, then slice into wedges.
Serves one to two people.