NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

1.25 cup Egg whites

1 cup Asparagus

1 tsp Olive oil

1 slice Sourdough bread

1 tbsp Chives

1 tbsp Parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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 olive oil, garlic powder, and half of the sea salt directly on the baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender and vibrant green with light char marks.

• 4

  While the asparagus roasts, whisk the whole eggs and egg whites together in a bowl until fully combined and slightly frothy.

• 5

  Stir the chopped chives, parsley, black pepper, and the remaining sea salt into the egg mixture.

• 6

  Heat a high-quality non-stick skillet over medium-low heat and pour in the egg mixture.

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft and pillowy curds until just set.

• 8

  Toast the sourdough bread until golden and crisp.

• 9

  Plate the scrambled eggs alongside the roasted asparagus spears and serve with the warm toast.