Breakfast for a Crowd

When you have guests in town, you don't necessarily have to throw out a few boxes of cereal and a gallon of milk in order to feed your friends their breakfast in a cheap and easy manner.

My suggestion: 

Mushroom, Asparagus and Cheddar Scramble

Serves 4

• 6 large brown eggs
• 1 T Olive Oil
• finely ground sea salt and freshly ground black pepper
• 1 bunch asparagus, chopped into 1/2" pieces
• 8-10 button mushrooms, cleaned and sliced
• 2 T parsley, finely chopped
• 3/4 C shredded sharp cheddar

Directions

1. Heat olive oil in large non-stick skillet on medium-high (I suggest a non-teflon pan such as those made by ScanPan).
2. Add sliced mushrooms, chopped parsley, salt and pepper. Cook until mushrooms are slightly browned, but not for too long, as you do not want them to get too soft.
3. Just before mushrooms are finished, add chopped asparagus and cook for 1-2 more minutes.
4. Lower heat and move mushrooms and asparagus to one side of the pan.
5. Add eggs to other side, with more salt and pepper, raise heat and mix in with vegetables.
6. When eggs are nearly done, sprinkle cheese on top and cook for 1-2 more minutes until melted.
7. Serve, and enjoy!