several spears of asparagus
4 big mushrooms
half an onion, sliced
some sliced grape tomatoes
2 extra large eggs
Sauté the vegetables in 1-2 tablespoons of EVOO.
Toward the end, add a little water if needed and add the tomatoes and asparagus tops. Plate the vegetables and cover to keep warm.
Beat the eggs, add salt and pepper and some cream. Pour the egg mixture into the hot pan to cover the bottom. Cook until the top is set. Flip for just a minute then serve with the vegetables.
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