Garden Egg Scramble

[deepsouth]

Here's another breakfast recipe from Clean Eating mag! I'm not a fan of mushrooms, so I'll leave them out. I'll probably use red bell pepper instead of the sun-dried tomatoes too, but that's just me! I'm also thinking that 1/2 cup basil may be too much, a little of that goes a long way!

Garden Egg Scramble

1 1/2 cups asparagus, chopped
2 tsp olive oil
1/4 cup onion
1 8oz package fresh mushrooms, sliced
3 cups fresh baby spinach
6 egg whites
1/2 cup basil, freshly chopped
1/4 cup rehydrated sun-dried tomatoes

Bring water to a boil in a medium pot. Add asparagus & cook until crisp and bright, about 1-2 minutes. Immediately remove and plunge asparagus into a bowl of ice water until cooled.

Heat oil in a large skillet over medium heat. Add onion, garlic & mushrooms and cook for about 5 minutes or until tender. Add spinach & asparagus and cook until spinach is wilted, about 3-5 minutes. Stir in egg whites, basil, tomatoes and cook, mixing well to scramble, about 3-5 more minutes. Serve immediately.

This recipe says it serves 6, but gimmie a break, I'd say it serves 2! Or in some cases it would serve 1 for you big guys!

Calories: 60
Fat: 2g
Carbs: 6g
Protein: 6g

So for 2 people: 180 cals each, 6g fat, 18g carbs, 18g protein