Scrambled Eggs with Mushrooms and Asparagus
PREPARATION: 15 MINUTES, COOKING: 15 MINUTES
1 tablespoon (15 ml) olive oil
4 large white or brown mushroom caps, wiped with a damp cloth
8 asparagus spears, trimmed
1/2 cup (125 ml) low-fat milk
freshly ground white pepper
8 slices whole-grain bread
1 tablespoon (15 ml) snipped fresh chives
1 Heat 2 teaspoons (10 ml) of the olive oil in a nonstick frying pan over low heat. Add the mushrooms, cover and cook for 10 minutes, or until the mushrooms are just softened. Steam the asparagus for 5–8 minutes, or until tender.
2 Meanwhile, beat the eggs with the milk in a bowl and season with a little white pepper. Heat the remaining oil in a heavy-bottom saucepan over a low heat. Add the egg mixture and stir gently until the eggs are just beginning to set. Remove from the heat and keep the eggs warm while you toast the bread. Cut the toast into triangles.
3 Spoon the scrambled eggs onto individual, warmed serving plates. Arrange the mushrooms and asparagus spears alongside the eggs. Sprinkle the eggs with chives and serve immediately with the triangles of toast.
Each serving provides
358 calories, 25 g protein, 17 g fat (4 g saturated fat), 27 g carbohydrate (5 g sugars), 7 g fiber, 451 mg sodium
|Scrambled Eggs with Mushrooms and Asparagus|