Bacon Mushroom Asparagus Scramble

Serves 2

1 slice thick bacon, chopped
2 tablespoons chopped red onion
4 large button mushrooms, sliced
6 – 8 asparagus spears, trimmed, cut into bite size pieces
4 eggs
1/4 cup half and half
salt and white pepper to taste

1. Cook the bacon and onion in a cast iron skillet over medium high heat until bacon is crispy and onion is browned, about 5 minutes.
2. While bacon is cooking, whisk together the eggs, half and half, salt and pepper. Remove bacon and onion from pan with a slotted spoon and set aside. At this point you can pour off the excess bacon fat and reserve for another use or leave in skillet.
3. Add mushrooms and asparagus to skillet and saute until asparagus is tender, about 4 minutes. Add the bacon and onion back to the pan and pour in the egg mixture. Cook, stirring, just until egg is set. Scoop out of pan immediately.