Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
| 6 | egg whites |
| 1/4 tsp / 1 ml | sea salt |
| 1/4 cup / 50 ml | crumbled goat cheese |
Directions
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.
Serves 4.
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