NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup asparagus spears

1 oz feta cheese

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the sheet with the cherry tomatoes; drizzle with olive oil and a pinch of salt and pepper.

• 3

  Roast the vegetables for 8 to 10 minutes until the asparagus is bright green and the tomatoes just begin to blister.

• 4

  While roasting, whisk the whole eggs, liquid egg whites, garlic powder, and remaining salt and pepper in a bowl until well combined and slightly frothy.

• 5

  Lightly grease a small 8-inch oven-safe skillet or baking dish and pour in the egg mixture.

• 6

  Carefully arrange the roasted asparagus and tomatoes into the eggs, then sprinkle the crumbled feta cheese evenly over the top.

• 7

  Lower the oven temperature to 375°F and bake for 12 to 15 minutes, or until the center is just set and no longer jiggles.

• 8

  Remove from the oven, let it rest for 2 minutes, and garnish with fresh chives before slicing and serving.