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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 1/2 cup(s) asparagus chopped |
2 teaspoon(s) olive oil |
1/4 cup(s) onion diced |
2 clove(s) garlic minced |
8 ounce(s) fresh mushrooms sliced |
3 cup(s) fresh baby spinach |
6 egg whites |
1/2 cup(s) basil freshly chopped |
1/4 cup(s) rehydrated sun-dried tomatoes |
Directions:
1. Bring water to a boil in a medium saucepan. Add asparagus and cook until crips and bright, about 1 to 2 minutes. Immediately remove and plunge asparagus into a bowl of ice water until cooled.
2. Heat oil in a large skillet over medium heat. Add onion, garlic and mushrooms and cook for about 5 minutes or until tender. Add spinach and asparagus and cook until spinach is wilted, about 3 to 5 minutes. Stir in egg whites, basil and tomatoes and cook, mixing well to scramble, about 3 to 5 minutes. Serve immediately.
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