|2 tsp / 10 ml||canola oil|
|1/2 cup / 125 ml||chopped red onion|
|1 cup / 250 ml||asparagus spears, cut into 1-inch (2.5 cm) pieces|
|1||clove garlic, crushed|
|1 cup / 250 ml||chopped red bell pepper|
|1/4 tsp / 1 ml||sea salt|
|1/4 cup / 50 ml||crumbled goat cheese|
Preheat oven to 375°F (190°C).
Heat oil in a 10-inch (25 cm) ovenproof skillet over medium heat. Add onions; sauté about 4 to 5 minutes or until soft. Add asparagus spears; sauté another 4 to 5 minutes. Add garlic and red pepper; sauté 1 minute.
Meanwhile in a mixing bowl, whisk egg whites and salt until frothy and white, about 30 seconds.
Add egg whites and goat cheese to skillet; stir for 30 seconds.
Place skillet in oven and bake for 10 to 12 minutes or until eggs are set.
Per serving: 90 cal, 8 g pro, 4 g total fat (1 g saturated fat), 7 g carb, 2 g fibre, 3 mg chol, 252 mg sodium
Tip: if you want to use whole eggs, consider using 3 eggs plus 4 egg whites.
Source: Leslie Beck's Healthy Kitchen