1 small capsicum
1 cup sliced mushrooms
Finely diced rosemary
Heat a non-stick pan to low-medium heat and add tiny amount of grapeseed oil, chopped capsicum and asparagus with the mushrooms and finely chopped rosemary a little later, cook for 1-2 minutes then crack the eggs into the pan. Continue stirring constantly until eggs are just set.
Season with sea salt and pepper and as desired.
Still Hungry? 1 piece of fruit or 1 slice of wholegrain toast with no butter