When I looked into my fridge this morning to find something for lunch, I grabbed asparagus, mushrooms, and crumbled goat cheese. I threw the ingredients in my lunch tote and brought them along to work. I added some egg whites, parsley, and Tobasco for a lite and healthy scramble!
2 egg whites
1 tablespoon water
1 teaspoon fresh chopped parsley
Salt & Pepper
1/4 cup fresh asparagus, cut into 1 inch pieces
1/4 cup sliced white mushrooms
Non-stick butter spray
1/4 teaspoon balsamic vinegar
1/2 teaspoon garlic salt
1 teaspoon crumbled goat cheese
2 dashes Tobasco (optional)
1. Combine the egg whites, water, and parsley in a small bowl. Scramble with a fork. Season with salt and pepper.
2. In a small skillet coated with non-stick butter spray, cook the mushrooms and asparagus for 8 minutes. Season with garlic salt and drizzle with balsamic vinegar. Cook 2 minutes.
3. Pour egg mixture over the vegetables and stir gently with a spatula. When the egg whites are cook, sprinkle goat cheese over the top. Cook until melted (1 minute). Slide onto a plate and add Tobasco sauce.
4. Enjoy alone or with a slice of toasted Rye or Wheat bread.
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