NUTRITION

SERVINGS

INGREDIENTS

4 large Eggs

0.5 cup Liquid egg whites

1 cup Asparagus spears

1 oz Feta cheese

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

PREPARATION

• 1

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

• 2

  Place the trimmed asparagus on the sheet, drizzle with olive oil, and sprinkle with a pinch of the sea salt and black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until tender and slightly charred at the tips.

• 4

  While the asparagus roasts, whisk the whole eggs and liquid egg whites together in a bowl until the mixture is uniform.

• 5

  Heat a non-stick skillet over medium-low heat and pour in the egg mixture, allowing it to sit for 30 seconds.

• 6

  Use a silicone spatula to gently push the eggs toward the center, creating soft, creamy folds.

• 7

  Once the eggs are nearly set, fold in the roasted asparagus and crumbled feta cheese.

• 8

  Remove from heat immediately and garnish with fresh chives and the remaining black pepper.