Garden Egg Scramble

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

Preparation

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.