Name: Scrambled Eggs with Roasted Asparagus
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 1 cup raw asparagus; 1 oz feta cheese; 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Nutrition

Per serving

487 calories

Protein: 47g; 38% of calories
Carbs: 10g; 8% of calories
Fat: 29g; 53% of calories

Ingredients

8 items

Instructions

Prep 5 min · Cook 12 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the raw asparagus and toss the spears with 0.25 tbsp of olive oil and half of the sea salt and black pepper.
Spread the asparagus in a single layer on the baking sheet and roast for 12 minutes until tender and slightly charred.
While the asparagus roasts, whisk the eggs, liquid egg whites, and garlic powder with the remaining salt and pepper in a medium bowl.
Heat the remaining 0.25 tbsp of olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and cook, stirring slowly with a spatula, until the eggs are fluffy and soft.
Fold in the feta cheese just before the eggs are fully set, then remove the skillet from the heat.
Plate the creamy scrambled eggs immediately alongside the roasted asparagus spears.

Nutrition

Ingredients

Instructions

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