Friday, March 19, 2010
Asparagus Mushroom Goat Cheese Scramble
2 egg whites
1 tablespoon water
1 teaspoon fresh chopped parsley
Salt & Pepper
1/4 cup fresh asparagus, cut into 1 inch pieces
1/4 cup sliced white mushrooms
Non-stick butter spray
1/4 teaspoon balsamic vinegar
1/2 teaspoon garlic salt
1 teaspoon crumbled goat cheese
2 dashes Tobasco (optional)
1. Combine the egg whites, water, and parsley in a small bowl. Scramble with a fork. Season with salt and pepper.
2. In a small skillet coated with non-stick butter spray, cook the mushrooms and asparagus for 8 minutes. Season with garlic salt and drizzle with balsamic vinegar. Cook 2 minutes.
3. Pour egg mixture over the vegetables and stir gently with a spatula. When the egg whites are cook, sprinkle goat cheese over the top. Cook until melted (1 minute). Slide onto a plate and add Tobasco.
4. Enjoy alone or with a slice of toasted Rye or Wheat bread.