NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.25 cup plain Greek yogurt

1 cup asparagus

1 tsp extra virgin olive oil

1 tsp ghee

1 tbsp grated parmesan cheese

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 5

  While the asparagus roasts, whisk together the eggs, liquid egg whites, Greek yogurt, and the remaining salt and pepper in a medium bowl until completely smooth.

• 6

  Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan.

• 7

  Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds.

• 8

  Using a silicone spatula, gently push the eggs from the edges toward the center, folding them slowly to maintain a creamy, soft curd.

• 9

  Just before the eggs are fully set, stir in the fresh chives and remove from heat.

• 10

  Plate the creamy scrambled eggs topped with grated parmesan and serve immediately with the roasted asparagus.