- ¼ tsp grape seed oil
- 3 eggs
- 1 cup mushrooms, sliced
- 1 cup asparagus, blanched
- sea salt & pepper, to taste
- In a hot non-stick pan, add oil, mushrooms and sea salt; let simmer.
- In a small sized bowl, whisk together eggs, sea salt and pepper; add to the pan when the mushrooms are cooked.
- Continue delicately whisking the eggs and when the eggs become thick enough, add the asparagus.
- Ready to serve!