Asparagus and Mushroom Scramble

Asparagus is a symbol of Spring for me. It has a nutty green taste.

Did you know that asparagus tips are immature leaves?

My husband, Jesús, used to pick it as a child farm worker. He told me that once the leaves open, the asparagus is ruined. Because of the urgency of picking the fast-growing asparagus before the leaves open, his family was required to harvest it a grueling 6 ½ days a week!  Jesús never wanted look at another asparagus stalk! I am still working on getting him to eat it.

2 medium asparagus

About 1 Tb minced chives, from 5 chives or 1 green onion (scallion)

2 large mushrooms

3 eggs

¼  tsp butter

1 Tb water

1 Tb grated sharp cheddar or Jarlsburg cheese

a few shakes salt

Soak asparagus and eggs in a bowl of warm water for about 5 minutes to warm eggs and cleanse asparagus.

Mince chives or scallions.

Rinse asparagus a few times to remove any dirt, then chop finely. Slice mushrooms

Beat eggs then grate cheese into the eggs. Add salt and beat well.

asparagus and mushrooms n green onions

Heat a nonstick skillet. Rub a butter stick over the hot pan until it is coated with about ¼ tsp butter. Add mushrooms, chives and asparagus. Sauté a few minutes, then add 1 Tb warm water so that the asparagus can steam another minute.

Pour eggs over asparagus and gently turn with spatula until desired doneness. Nice with toast.

asparagus and mushroom scramble

Advertisements

Fresh Rosemary-Mushroom Scramble

Rosemary in a egg scramble? Who’da thunk? My wonderful daughter Sonia did, and invented this incredible meld of flavors. Together we perfected this scramble. I prefer scrambles to rolled omelets because they are easier, and I prefer my eggs well cooked. But you could make this recipe into an omelet as well.

Ingredients:

Serves 2

1/4 tsp. butter ( I rub the stick of butter on the warm pan until it coats it)

½ tsp. minced fresh rosemary

1 tsp minced fresh chives or green parts of scallion

5 mushrooms, quartered and sliced

4 large eggs

¼ cup milk (we use 1%)

2 Tb grated sharp cheddar cheese (we use low-fat)

a few shakes salt to taste

Whisk eggs well with milk and sprinkle in a few shakes salt. Whisk in grated cheese.

Sauté mushrooms and rosemary in butter in a non-stick frying pan until mushrooms are coated in rosemary butter.

Add chives or scallions. Let sit for a few seconds.

Pour eggs over mushrooms. Push eggs around with spatula so they don’t brown. Cook until eggs reach desired consistency.

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 90.8
  • Total Fat: 5.4 g
  • Cholesterol: 114.4 mg
  • Sodium: 337.8 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.4 g

View full nutritional breakdown of Rosemary-Mushroom Scramble calories by ingredient

This recipe can also be viewed at

http://recipes.sparkpeople.com/cookbooks.asp?cookbook=288991

Squash blossom and fresh corn chilaquilas

Summer squash or zucchini are easy summertime vegetable to grow. Just give them plenty of room as they will spread out rapidly! Soon your plants will be bright with yellow squash blossoms. Pick ones that have started to fold up, even ones that have little mini squash on them, and combine with fresh corn for this summer scramble.

Chives and cilantro are easy to grow in pots, and along with fresh corn and salsa, brighten the flavor of the eggs. I boil an extra cob of corn when I make dinner and save it for this breakfast.

Chilaquilas are a traditional way to use stale tortillas. My late brother-in-law, Larry Luna, taught me to substitute tortilla chips for a nice crunch. I made the chilaquilas in these photos with blue corn tortilla chips, but any kind will do.

Serves two people.

1 tea. butter

½  cup (1 cob) cooked corn.

1 tea chopped fresh chives (two sprouts)

4 eggs

1/4 cup salsa, such as salsa casera

¼  tea salt

2 squash blossoms

6 tortilla chips, broken into pieces.

2 tsp. cheese such as cheddar or Colby jack, grated.

2 tsp cilantro, diced

Melt. butter in nonstick frying pan.

Use a knife to strip kernels off corn. Add to butter and sauté for 3 minutes on medium flame.

Add chopped fresh chives for the last minute.

Whip eggs in a bowl with salsa and salt.

Remove the stems and spiky part connecting it to the squash blossoms. Dice blossoms and whisk into the eggs.

Pour egg mixture over the corn. Using a spatula, stir the eggs.

Add tortilla chips and grated cheese.

Cook until desired consistency, then add cilantro.

Serve with more salsa on top, if desired, and warm corn tortillas on the side.