Garden Veggie Scrambled Eggs

By Totlxtc

Ingredients

• 6 * 6 whole eggs
• 8 * 8 egg whites
• 8 * 8 asparagus spears, grated
• 2 * 2 carrots, grated
• 1/4 * 1/4 cup reduced-fat Parmesan (or reduced-fat cheddar)
• 1/4 * 1/4 cup fresh basil (or parsley), 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 pepper
• 2 * 2 teaspoons olive oil
• * Vegetable-oil cooking spray
• 8 * 8 slices whole-wheat bread

Details

Servings 4

Preparation

Step 1

Whisk first 10 ingredients in a bowl. Set aside. Coat a large pan with cooking spray. Add oil and heat on high heat. Reduce heat to medium. Add egg mixture and cook 2 or 3 minutes, stirring occasionally until eggs are cooked throughout. While eggs are cooking, toast bread. Serve immediately.

The skinny

351 calories per serving, 13.9 g fat, (3.9 g saturated), 35.4 g carbs, 5.9 g fiber, 23 g protein