By DNA Diet Team in recipe dinner lunch vegetarian
This mushroom and asparagus recipe is a substantial lunch or a quick and easy dinner, packed with protein and vegetables.
- 1 tsp olive oil
- 1 clove garlic, minced
- 1/4 onion
- 2 cups cremini (baby bellas) mushrooms
- 4 spears asparagus, sliced
- 1/2 zucchini squash, sliced or grated
- Fresh basil, chopped
- Black pepper
- 2 large eggs
- 1/4 cup feta cheese, crumbled
- 1 wholemeal dinner roll
Heat oil in a nonstick frying pan over medium to high heat.
Add garlic, onion, mushrooms, asparagus and zucchini and cook for 5 minutes, or until vegetables are nearly cooked. Add a little water if needed. Stir in basil and season to taste. Remove mixture from the pan, place in a bowl and set aside.
Wipe the pan clean and return to heat. Whisk eggs in a separate bowl, pour into the hot pan and swirl around to coat evenly. Cook for 1-2 minutes, or until nearly set.
Scoop vegetable mixture onto the center of the omelette, then sprinkle feta on top. Very carefully fold the eggs over the vegetables and feta, then slide out of the pan onto a serving plate. Enjoy along with a dinner roll.