• 450 grams or 1 pound thin asparagus spears — roasted
• 1/2 teaspoon kosher salt — divided • 1/2 teaspoon black pepper — divided • 4 slices whole grain bread (or gluten free bread) • 4 large eggs • 240 grams or 1 cup egg whites • 1/4 cup milk of choice • 1/4 cup freshly grated parmesan (or dairy free cheese)
• 1 tablespoon chopped fresh chives
Directions:
Prepare eggs by scrambling eggs and egg whites and then adding chives, milk, and salt, and pepper.
Toast bread and top each slice with 1⁄4 of the egg mixture and 1/4 of the roasted asparagus. Top each slice with 1/4 of the parmesan. Total servings: 4 Serving Size: 1 toast

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