Serves 8
INGREDIENTS
8 asparagus stalks
6 whole eggs
6 egg whites
2 small carrots, grated
1/4 cup reduced-fat Parmesan
1/4 cup fresh basil, chopped
2 teaspoons garlic powder
2 teaspoons sweet chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
2 teaspoons olive oil
8 slices whole-wheat bread

PREPARATION
Steam asparagus 1 minute; chop. Whisk next 9 ingredients in a bowl. Add asparagus. Coat a large pan with cooking spray. Add oil; heat on high heat; reduce to medium. Cook egg mixture, stirring, until eggs are cooked through, 2 to 3 minutes. Toast bread. Divide eggs among 4 plates; serve each with 2 slices toast.

351 calories per serving, 13.9 g fat (3.9 g saturated), 35.4 g carbs, 5.9 g fiber, 23.2 g protein