Scrambled eggs with mushrooms, asparagus and prawns.

Sometimes we complicate ourselves with meals more than we should trying to make different, rich and healthy dishes as possible. That is why today we bring you a very easy and seasonal recipe.

Ingredients:

2 servings

Difficulty: easy

Time: 10 minutes

300 g of mixed mushrooms (shiitake, mushrooms and shimeji)

4 organic eggs

1/2 bunch of wild asparagus

100 g of small red prawns

50 ml of cooking cream

Fresh parsley

extra virgin olive oil

Black pepper

Salt

Preparation:

Wash the mushrooms with wet kitchen paper and slice or cut them into pieces.

Heat a 24cm FOODIE frying pan, add a splash of oil, season the mushrooms to taste and sauté them. When they are half cooked, we incorporate the asparagus from which we have removed the hardest part, we have divided it into two pieces and in half.

Once the vegetables are ready, lightly beat the eggs together with the cream in a bowl, add salt and pepper and add them to the pan, stir with the help of a spatula and add the peeled prawns, continue stirring until the scrambled eggs are cooked to perfection. point that we like, the cream will make them creamier.

Sprinkle with a little chopped fresh parsley and serve immediately.

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