Fancy Scrambled Egg
- 2 Eggs
- dash Skimmed Milk
- 2 Asparagus Spears
- 5, sliced Mushrooms
- freshly chopped Parsley
- optional Chopped Fresh Chili
In a bowl, whisk the eggs and the milk together before pouring into a pot and scrambling.
Slice the ends of the asparagus, julienne style, leaving the tops of the spears in tact. Place in a pot of boiling water for 2-3 mins until tender and then drain of the water.
Using a spray of low cal spray oil, lightly fry off your mushroom slices (drain off juices).
Add all of the ingredients into the pan with the mushrooms and add chopped parley and if you like a little heat, some chopped chilli.
Mix together gently, then serve.