Ingredients
- 1 1/2 cup egg substitute (6 egg equivalents)
- 2 scallions, chopped
- 1/3 cup parmesan cheese
- 2 tablespoons olive oil
- 24 asparagus spears, trimmed
- 1 teaspoon dried mint
Directions
- Slice trimmed asparagus into 1-inch diagonal pieces. Heat oil in a 10-inch nonstick skillet and sauté asparagus and scallions about five minutes.
- Blend egg substitute, cheese and mint. Pour over asparagus and scallions in skillet and cook on medium heat, gently pulling sides back from skillet to cook egg substitute throughout. Cover skillet with lid once egg mixture is half-cooked. Use a spatula to divide into thirds, and turn once.
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Prep Time
10 min
Nutrition Facts
- Servings per Recipe: 3 servings
- Amount per Serving:
- Calories: 258
- Calories from Fat: 144
- Total Fat: 16 g
- Cholesterol: 9 mg
- Sodium: 415 mg
- Carbohydrate: 6 g
- Dietary Fiber: 3 g
- Protein: 23 g
- Exchange: 3 medium fat meat, 1 vegetable
- Carbohydrate Units: 0