Asparagus Sweet Pepper Breakfast Scramble

Scrambled eggs with roasted asparagus, sauteed onions, fresh mushrooms, sweet peppers and freshly shredded Dubliner and Asiago cheeses. This healthy breakfast is a feast for the eyes, a treat for the taste buds and it makes your body feel good inside and out.

Some things happened at work last week that really got me down. Usually, no matter what work throws at me, I accept the challenge and stay positive, but this time it was really hard and I felt awful. I kinda fell off the healthy eating train and reverted to eating things like potato chips and French onion dip, beer, soda, ice cream, candy, whatever junk food I could find. I usually weigh myself every day and I stopped doing that because I knew it wouldn’t be pretty.

I finally stepped on the scale yesterday and I was back at the upper edge of where I want to be. I told myself it was time to stop this desctructive behavior and bring myself back to healthy living. I reached in the fridge and still had tons of asparagus my parents had given me from their garden. THAT would be the base for my breakfast! Even though I was just cooking for myself, I made two servings (I used two eggs) so I could save the rest for tomorrow or maybe Tuesday when I’m back at work. I’m hoping things will be better next week. I’ve worked there for 5 1/2 years and I have always really loved my job. I want to keep loving it. In the meantime, I’m going to love myself, my home, my kids and my cats and enjoy this weekend away from that place.

Asparagus Sweet Pepper Egg Scramble

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 - 3 servings 1x

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Ingredients

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• 1 teaspoon olive oil
• 1 clove garlic
• 1 1/3 cups chopped asparagus
• Red Robin Seasoning (or your favorite seasoned salt) and Trader Joe’s 21 Seasoning Salute (or Mrs. Dash)
• 1 teaspoon bacon butter or butter
• 3/4 cup chopped sweet onion
• 1/3 cup chopped sweet mini pepper or bell pepper
• 2/3 cup sliced fresh mushrooms
• 2 – 4 eggs (I used 2)
• About 2 oz. shredded Asiago and/or Dubliner cheese (I used a mix of the two)

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Instructions

1. Preheat the oven to 400 F. Toss the asparagus with the olive oil and garlic. Spread it out on a baking sheet and sprinkle with seasonings. Bake at 400 for about 10 – 12 minutes or until bright green and crisp tender. Remove from oven.
2. Meanwhile, chop the other veggies and heat a frying pan over medium heat. Add the butter and saute the onion until soft and translucent, then add the pepper and mushrooms and stir to mix. Sprinkle with seasonings. Cover and cook for a few minutes, stirring frequently, until the mushrooms and peppers are tender. Crack the eggs over the veggies and sprinkle the eggs with seasonings and the whole pan with shredded cheese.. Let cook for a minute, then stir the eggs into the mixture.
3. Cook uncovered, stirring frequently, until the eggs are just set. Sprinkle with a little more shredded cheese and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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