3 eggs, beaten with 1 tbsp water
salt and fresh ground black pepper to suit taste
1 tbsp chopped fresh herbs such as parsley, chive, tarragon or basil
1 tbsp olive oil
1 1/2 cups asparagus, tough ends trimmed off, cut into 1-inch pieces
2 cups fresh baby spinach
Combine the eggs, salt, pepper, and herbs; set aside.
Heat oil in a 10-inch nonstick skillet and add the asparagus to the hot pan; cover and cook 1-2 minutes until lightly cooked. Stir the spinach into skillet and cook just long enough to wilt. Push to one side of the skillet.
Pour the egg mixture into the other side of the pan and stir lightly with a spatula to scramble. When almost set, stir in the veggies and cook until eggs are set.
Yield: 2 servings
Per serving: 194 calories, 5.7 g carbs, 2.8 g fiber, 12.6 g protein
1 tbsp chopped fresh herbs such as parsley, chive, tarragon or basil
1 tbsp olive oil
1 1/2 cups asparagus, tough ends trimmed off, cut into 1-inch pieces
2 cups fresh baby spinach
Combine the eggs, salt, pepper, and herbs; set aside.
Heat oil in a 10-inch nonstick skillet and add the asparagus to the hot pan; cover and cook 1-2 minutes until lightly cooked. Stir the spinach into skillet and cook just long enough to wilt. Push to one side of the skillet.
Pour the egg mixture into the other side of the pan and stir lightly with a spatula to scramble. When almost set, stir in the veggies and cook until eggs are set.
Yield: 2 servings
Per serving: 194 calories, 5.7 g carbs, 2.8 g fiber, 12.6 g protein
Note: Recipe and photo from United Healthcare
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