NUTRITION

SERVINGS

INGREDIENTS

1 large egg

1.5 cup liquid egg whites

1 cup asparagus spears

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp nutritional yeast

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 toss the spears with avocado oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until tender with a light golden char.

• 4

  While the vegetables roast, whisk the whole egg, egg whites, and nutritional yeast in a bowl until completely combined and frothy.

• 5

  Heat a non-stick skillet over medium-low heat.

• 6

  Pour in the egg mixture and let it sit for 30 seconds, then use a silicone spatula to gently push the eggs across the pan.

• 7

  Continue cooking slowly, stirring frequently to create small, soft curds for a creamy texture without using dairy.

• 8

  Remove from heat while slightly wet, as they will finish cooking on the plate, and serve alongside the roasted asparagus.