227 Calories Per Servings

Ingredients (2 Servings):

  • 3 tsp olive oil
  • 1/4 cupschopped onions\cooked
  • 1.0 clove garlic, finely chopped
  • 1/2 cups fresh asparagus\cooked, cut into pieces
  • 1/2 cups artichoke hearts, canned or frozen, chopped
  • 1/2 cups sugar snap peas\cooked, strings pulled and cut in .5 inch pieces
  • 1/4 tsp dried basil
  • 0.0 salt and pepper, to taste
  • 3.0 egg, or equivalent egg substitute
  • 3 tsp plain lowfat yogurt
  • 3 tsp grated Parmesan cheese

Cooking Directions:

  • Heat one-third of the oil in a skillet and cook the onion 2 or 3 minutes, or until soft.
  • Add the garlic and cook 1 minute more.
  • Stir in the asparagus, artichoke hearts, peas, basil, and pepper, and cook, stirring occasionally until tender but still slightly crisp, 3 to 5 minutes.
  • Set aside. Preheat the broiler.
  • Beat eggs with the yogurt and another pinch of pepper.
  • Heat the remaining oil in a heavy bottom skillet.
  • Pour in the egg mixture and cook until just set on the bottom but still wet on the top, 1 minute.
  • Scatter the vegetables over the top and set in the oven to finish cooking, 2 minutes.
  • Dust the top with the Parmesan cheese, cut into wedges and serve. Source: 5 A Day 

This Recipe is Considered:

Per Serving:
Calories: 227
Fat: 14.4 g
Calories from Fat: 57 %
Protein: 13.1 g
Cholesterol: 282.8 mg
Dietary fiber: 4.7 g

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