YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Asparagus
Tender asparagus spears roasted with garlic and paired with fluffy, protein-packed scrambled eggs for a savory and satisfying start to your morning.
INGREDIENTS
2 large eggs
0.5 cup egg whites
0.5 cup low-fat cottage cheese
1 cup asparagus spears
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 slice sprouted grain bread
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.
Drizzle half of the olive oil over the asparagus and season with half of the sea salt, black pepper, and garlic powder.
Roast the asparagus for 10 to 12 minutes until they are tender and slightly charred at the tips.
While the asparagus roasts, whisk together the whole eggs, egg whites, and cottage cheese in a medium bowl until the mixture is well combined and relatively smooth.
Heat the remaining olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently stirring with a silicone spatula.
Continue to cook the eggs slowly, pushing them across the pan to create large, soft curds until they are just set but still moist.
Toast the sprouted grain bread until golden brown.
Plate the creamy scrambled eggs alongside the roasted asparagus and the toasted bread, seasoning with the remaining salt and pepper if desired.