NUTRITION

SERVINGS

INGREDIENTS

4 large Eggs

0.5 cup Liquid egg whites

1 cup Asparagus spears

1 oz Feta cheese

1 tsp 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 (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with the olive oil, half of the salt, and half of the pepper on the prepared baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until they are tender and slightly charred.

• 4

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

• 5

  Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for 30 seconds to begin setting.

• 6

  Using a silicone spatula, gently push the eggs from the edges toward the center to create soft, pillowy curds.

• 7

  When the eggs are almost set but still look slightly wet, sprinkle in the crumbled feta cheese and the remaining salt and pepper.

• 8

  Remove the skillet from the heat and continue to fold the eggs for another 30 seconds; the residual heat will finish the cooking process.

• 9

  Plate the scrambled eggs alongside the roasted asparagus and garnish with finely chopped fresh chives.