Egg with Asparagus and Mushrooms

Ingredients

• Asparagus1/2 cup (70 g)
• Mushrooms1 cup (70 g)
• Garlic1 clove (3 g)
• Egg2 count (110 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Boil the eggs for 10 minutes. Next, remove from the heat, drain and wait for them to cool to peel.

2. 2

   Step 2

   Meanwhile, cut off the woody ends of the asparagus, then cut into pieces.

3. 3

   Step 3

   Slice the mushrooms and chop the garlic.

4. 4

   Step 4

   Heat the pan over medium heat with oil and stir-fry the vegetables. If you wish, you can cover the pan to speed up the process.

5. 5

   Step 5

   Cook stirring for 4-6 minutes or until tender. Season to taste with salt and pepper.

6. 6

   Step 6

   On a plate serve the asparagus along with the sauteed mushrooms. Add the chopped eggs.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg with Asparagus and Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.