NUTRITION

SERVINGS

INGREDIENTS

10 medium asparagus spears

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 slice prosciutto

3 large eggs

0.5 cup liquid egg whites

1 oz feta cheese

1 tsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus spears and place them in a single layer on a small rimmed baking sheet or in a cast-iron skillet.

• 3

  Drizzle the asparagus with the extra virgin olive oil and season with sea salt and black pepper, tossing to ensure every spear is coated.

• 4

  Roast the asparagus in the oven for 8 minutes until they are slightly tender but still vibrant green.

• 5

  Remove the pan from the oven and carefully push the asparagus spears to the outer edges to create a space in the center.

• 6

  Lay the prosciutto slices in the center of the pan, slightly overlapping.

• 7

  Carefully pour the liquid egg whites over the prosciutto, then crack the three whole eggs on top, keeping the yolks intact.

• 8

  Sprinkle the crumbled feta cheese evenly over the eggs and the roasted asparagus.

• 9

  Return the pan to the oven and bake for 8 to 10 minutes, or until the egg whites are fully opaque and set, but the yolks are still soft.

• 10

  Remove from the oven, garnish with freshly chopped chives, and serve immediately while hot.