NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 oz feta cheese

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and halve the cherry tomatoes.

• 3

  Toss the asparagus and tomatoes on the baking sheet with half of the olive oil, salt, and pepper.

• 4

  Roast the vegetables for 10-12 minutes until the asparagus is tender-crisp and the tomatoes have slightly blistered.

• 5

  While the vegetables roast, whisk together the whole eggs, liquid egg whites, and lemon zest in a medium bowl until well combined.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-low heat.

• 7

  Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a spatula to create soft, creamy curds.

• 8

  Once the eggs are just set, remove from heat to prevent overcooking.

• 9

  Arrange the scrambled eggs on a plate alongside the roasted asparagus and tomatoes.

• 10

  Garnish with crumbled feta cheese and freshly chopped chives before serving.