Directions:
- Bring one inch of water to a boil in a large saucepan. Meanwhile cut asparagus into one inch pieces. Add asparagus to boiling water and cook until barely tender, 2-3 minutes. Drain and set aside. Beat egg substitute, salt and pepper to taste and the basil until well blended.Heat a large non stick skillet. Add butter and spread to cover skillet. Add the egg substitute; sprinkle with the neufchatel cheese. As the egg sets, use a large spatula to softly scramble eggs. When eggs are still a little runny, add the asparagus, the mozzarella and parmesan. Keep on scrambling eggs until set to your taste. Serve garnished with more basil, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 442.91 Kcal (1854 kJ) | ||
| Calories from fat | 143.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.97g | 25% | |
|---|---|---|---|
| Cholesterol | 470.69mg | 157% | |
| Sodium | 803.87mg | 33% | |
| Potassium | 782.77mg | 17% | |
| Total Carbs | 21.62g | 7% | |
| Sugars | 19.55g | 78% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 51.36g | 103% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 3.9mg | 22% | |
| Calcium | 416.5mg | 42% | |
| Amount Per 100 g | |||
| Calories | 237.49 Kcal (994 kJ) | ||
| Calories from fat | 77.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.56g | 25% | |
|---|---|---|---|
| Cholesterol | 252.39mg | 157% | |
| Sodium | 431.04mg | 33% | |
| Potassium | 419.72mg | 17% | |
| Total Carbs | 11.59g | 7% | |
| Sugars | 10.48g | 78% | |
| Dietary Fiber | 0.92g | 7% | |
| Protein | 27.54g | 103% | |
| Vitamin C | 2.9mg | 9% | |
| Iron | 2.1mg | 22% | |
| Calcium | 223.4mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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