1 Servings 15 min Cook
1/2 Tbsp Olive Oil
3 Spear, small (5" long or less) Asparagus
3 Small Mushrooms
1 Tbsp chopped Chives
1 Tsp, ground Oregano
1 Extra large Egg
Chop vegetables.
Heat oil in a pan over medium heat.
Once hot add to the pan and cook until mushrooms and asparagus are tender.
Once tender, pour in the whisked egg and scramble until cooked.
Garnish with oregano.
Serve hot and enjoy!
