Veggie Scrambled Eggs

By Totlxtc

Ingredients

• 8 * 8 asparagus stalks
• 6 * 6 whole eggs
• 6 * 6 egg whites
• 2 * 2 small carrots, grated
• 1/4 * 1/4 cup reduced-fat Parmesan
• 1/4 * 1/4 cup fresh basil, chopped
• 2 * 2 teaspoons garlic powder
• 2 * 2 teaspoons sweet chili powder
• 1/2 * 1/2 teaspoon salt
• 1/4 * 1/4 teaspoon freshly ground black pepper
• * Vegetable oil cooking spray
• 2 * 2 teaspoons olive oil
• 8 * 8 slices whole-wheat bread

Details

Servings 8

Preparation

Step 1

Steam asparagus 1 minute; chop. Whisk next 9 ingredients in a bowl. Add asparagus. Coat a large pan with cooking spray. Add oil; heat on high heat; reduce to medium. Cook egg mixture, stirring, until eggs are cooked through, 2 to 3 minutes. Toast bread. Divide eggs among 4 plates; serve each with 2 slices toast.

1.
Jennifer Iserloh, founder of SkinnyChef.com and recipe developer, New York City

The skinny

351 calories per serving, 13.9 g fat (3.9 g saturated), 35.4 g carbs, 5.9 g fiber, 23.2 g protein