ROASTED ASPARAGUS WITH SCRAMBLED EGGS - BAREFOOT CONTESSA / INA

Roasted Asparagus With Scrambled Eggs - Barefoot Contessa / Ina image

Provided by megs_

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

1/2 lb fresh asparagus
olive oil
salt & freshly ground black pepper
2 tablespoons romano cheese, freshly grated
3/4 cup Egg Beaters egg substitute
1 tablespoon fat-free half-and-half
2 slices whole grain bread (suggestion (7 grain bread)

Steps:

Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and place the asparagus on a baking sheet, drizzle with olive oil, tossing to coat the asparagus completely.
Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
Sprinkle with the cheese and return to the oven for 5 minutes, or until the cheese melts.
While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste.
Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness.
Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

Nutrition Facts : Calories 302.7, Fat 10, SaturatedFat 5.5, Cholesterol 30.3, Sodium 631.6, Carbohydrate 34.4, Fiber 8.6, Sugar 8.4, Protein 21.7