When mushroom season arrives, we include them in as many recipes as we can. Turmeric gives it anti-inflammatory properties. This scrambled egg is a good option for breakfast, lunch or dinner.
INGREDIENTS:
- bunch of asparagus
- 1 handful of young garlic
- 200g mushrooms
- 2-3 eggs (Eco, free-range or series 1)
- Turmeric, salt and pepper
STEPS:
- Sauté the mushrooms, asparagus and garlic with a little olive oil.
- Once they are cooked, add the two beaten eggs with a little salt, pepper and turmeric to taste.
- Cook until scrambled.
TIP: You can have a preparation of oil, garlic and chopped parsley in the refrigerator ready to season any dish. Add it when you are sautéing vegetables.
