This is adapted for bright line eating from a recipe by David Tanis. It works great for later in the day if you reserve your serving of whole grains for dinner.
Source: Adapted from Spanish Asparagus Revuelto by David Tanis for The New York Times
Spray with avocado or olive oil, then place a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove.
Spray ezekiel bread cubes with oil, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove ezekiel bread and set aside to cool.
Add sausage and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, about 3-4 minutes. Add green onions and minced garlic and cook 1 minute more.
Season eggs with salt, pepper and paprika. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.
For bright line eating, makes three servings. Protein: three servings. Vegetables: should make about three 6-oz. servings. Whole grain: three servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 77 | ||
Calories from Fat: 14 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.5mg | 2 % | |
Sodium 200.4mg | 7 % | |
Potassium 322mg | 8 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 9.8g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 77
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