Garden Egg Scramble

Yield: 6 servings ( Serving Size: 1 cup )
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  • 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


  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.
April 2011

This recipe is a personal recipe added by Ftoast and has not been tested or endorsed by MyRecipes.

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