NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup asparagus

1 tbsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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 spears and place them on the baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and sprinkle with the garlic powder and half of the sea salt.

• 4

  Roast the asparagus for 10 to 12 minutes until they are tender and slightly charred at the tips.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-low heat.

• 7

  Pour the egg mixture into the skillet and let it sit for 30 seconds, then use a spatula to gently push the eggs toward the center to create soft curds.

• 8

  When the eggs are nearly set, sprinkle in the crumbled feta cheese, remaining sea salt, and black pepper, folding gently to finish.

• 9

  Plate the soft scrambled eggs immediately alongside the roasted asparagus spears.