This will be a nice low-carb breakfast for tomorrow.
1 tablespoon olive oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
½ c. sliced yellow squash
2 egg whites
1 tablespoon skim milk
1 teaspoon chopped fresh thyme
3 tablespoons freshly grated Parmesan cheese, reduced fat
1/2 cup shredded mozzarella cheese
Preheat oven to 350^. Add olive oil to medium skillet. Add asparagus and squash; cook until vegetables are tender, about 10 minutes. In a medium bowl, whisk together eggs, milk, thyme and Parmesan cheese. Spray pie plate with cooking spray and add cooked veggies. Pour egg mixture over veggies and top with mozzarella cheese. Bake 15 to 20 minutes, until eggs are no longer runny.
Yield: 4 servings. Per serving= 189 Calories; 13g Fat (60.2% calories from fat); 12g Protein; 7g Carbohydrate; 2g Dietary Fiber; 204mg Cholesterol; 229mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.