1 lb. asparagus spears, ends trimmed
8 large eggs
Salt and pepper to taste
1 Tablespoon olive oil
4 oz. whipped garlic
and herb cream cheese
1 pt. cherry tomatoes, sliced in halves
1 Tablespoon chopped fresh parsley
Directions
Blanch asparagus spears in medium pot of boiling salted water until just tender, about 4 minutes. Drain and set aside.
Whisk eggs in large bowl. Season with salt and pepper. In a large skillet over medium heat, heat olive oil. Add eggs. Stir until eggs are almost set, about 1 minute. Add cheese in dollops and then add tomatoes. Stir until cheese melts and eggs are softly set, about 2 minutes. To serve, cut asparagus spears into 2-3-inch pieces and fold into egg mixture and place on heated plate or oval ovenware. Garnish with chopped parsley.
Nutritional Facts (Per Serving)
Calories 193
Fat 14g
Saturated fat 5g
Total carbohydrates 6g
Dietary fiber 3g
Net carbs 3g
Protein 12g
Servings: 6
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