Name: Scrambled Eggs with Roasted Asparagus and Feta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 0.25 cup plain non-fat Greek yogurt; 1 oz feta cheese; 1 cup asparagus spears; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Nutrition

Per serving

472 calories

Protein: 47g; 39% of calories
Carbs: 13g; 11% of calories
Fat: 27g; 50% of calories

Ingredients

9 items

Instructions

Prep 5 min · Cook 15 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Snap the woody ends off the asparagus spears and place them on the prepared baking sheet.
Drizzle the asparagus with olive oil and sprinkle with half of the sea salt, black pepper, and garlic powder.
Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred at the tips.
While the asparagus roasts, whisk together the eggs, egg whites, Greek yogurt, and the remaining spices in a medium bowl until frothy.
Heat a high-quality non-stick skillet over medium-low heat and pour in the egg mixture.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, creamy folds as they set.
When the eggs are nearly cooked through but still moist, sprinkle the crumbled feta over the top and remove the pan from the heat.
Plate the fluffy scrambled eggs immediately alongside the roasted asparagus spears.

Nutrition

Ingredients

Instructions

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