269 Cals 20.5 Protein 16.4 Carbs 13 Fats
YIELD:3 SERVINGS
COURSE:Dinner, Lunch
CUISINE:Italian
INGREDIENTS
6 large eggs
1 bunch, about 30 medium asparagus, ends trimmed, chopped in half
1 1/2 cups homemade sauce
olive oil spray
1 clove garlic, finely chopped
2 cups fat free chicken broth
1/4 cup fresh grated Pecorino Romano
INSTRUCTIONS
In a large, deep non-stick skillet, heat pan on medium; when hot spray oil and saute garlic until light brown (careful not to burn).
Add homemade sauce and broth; mix well.
Add asparagus and cover.
When the sauce boils gently add the eggs and cheese, reduce to a simmer and cover.
Simmer 10 minutes on low.
Serving: 2eggs + asparagus, Calories: 269kcal, Carbohydrates: 16.4g, Protein: 20.5g, Fat: 13g, Cholesterol: 378.5mg, Sodium: 590mg, Fiber: 5g, Sugar: 0.5gBlue Smart Points:1Green Smart Points:7Purple Smart Points:1Points +:7