NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup asparagus spears

0.5 cup cherry tomatoes

0.25 cup plain Greek yogurt

1 tbsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends of the asparagus spears and place them on the baking sheet along with the cherry tomatoes.

• 3

  Drizzle the vegetables with 0.5 tbsp of melted ghee and season with half of the sea salt, black pepper, and garlic powder.

• 4

  Roast the vegetables for 12 to 15 minutes until the asparagus is crisp-tender and the tomatoes have blistered.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of ghee in a non-stick skillet over medium-high heat.

• 7

  Pour the egg mixture into the skillet and cook undisturbed for 2 minutes until the bottom is golden and seared, then gently fold until just set.

• 8

  Spread the plain Greek yogurt onto the center of a plate to create a creamy base.

• 9

  Top the yogurt with the pan-seared eggs and the roasted asparagus and tomatoes.

• 10

  Finish the dish with a squeeze of fresh lemon juice and the remaining sea salt, black pepper, and garlic powder.