Roasted Asparagus and eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
6 - Asparagus Spears3 - egg whites1 - whole eggsalt and peppercooking spray
Turn toaster oven to 400 degrees. Cut an inch off bottom end of asparagus. Place on a foil sheet. Lightly sprinkle with salt and pepper. Cover with another foil sheet to form a pouch. Roast on 400 degrees for eight minutes.
Spray a small non-stick-pan with olive oil spray, and place on medium heat. Separate three egg whites, add one whole egg to the egg whites. Sprinkle with salt and pepper. Cook eggs on medium heat until cooked through keeping the egg yolk whole.
Add Asparagus to a plate and carefully top with the eggs so not to brake yolk. ENJOY!
Number of Servings: 1
Recipe submitted by SparkPeople user MICHELLERIACHI1.
Spray a small non-stick-pan with olive oil spray, and place on medium heat. Separate three egg whites, add one whole egg to the egg whites. Sprinkle with salt and pepper. Cook eggs on medium heat until cooked through keeping the egg yolk whole.
Add Asparagus to a plate and carefully top with the eggs so not to brake yolk. ENJOY!
Number of Servings: 1
Recipe submitted by SparkPeople user MICHELLERIACHI1.
Nutritional Info Amount Per Serving
- Calories: 133.1
- Total Fat: 4.9 g
- Cholesterol: 187.0 mg
- Sodium: 221.9 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.5 g
- Protein: 22.1 g