Cheesy scramble with asparagus
Looking for healthy, comforting meals this winter?
Get a free 3-part winter recipe series
4
| Prep | 15 min | |
| Cook | 6 min |
- Olive oil spray, 1 spray(s), light
- Eggs, raw, 8 extra large egg(s)
- Cottage cheese, low-fat, 480 g
- Asparagus, 2 bunch(es), trimmed
- Flaked almonds, 28 g
- Cumin seeds, 1 teaspoon(s)
- Parsley, ½ cup(s), flat-leaf
- Basil, ½ cup(s), small leaves
- Chives, 1 tablespoon(s), finely chopped
- Mixed grain bread, 4 slice(s), toasted
Method
Lightly spray a large non-stick frying pan with olive oil and heat over medium heat. Preheat the oven grill to high.
Place the eggs and cottage cheese in a large bowl and whisk with a fork. Season with freshly ground black pepper. Add to the frying pan and cook, gently stirring occasionally, for 3 minutes or until the egg is softly set.
Meanwhile, place the asparagus on a non-stick baking tray and lightly spray with olive oil. Cook under the grill for 1 minute. Turn over and sprinkle with the almonds and cumin seeds, then spray with a little more oil and return to the grill for a further 2 minutes or until just tender and golden.
Divide the scrambled egg and asparagus among serving plates and sprinkle with the parsley, basil and chives. Serve warm with toast.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 1 |
| Vegetables | 0.5 |
| Fruit | 0 |
| Dairy | 1 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 427 |
| Protein | 35.5 g |
| Total fat | 20.2 g |
| - Saturated fat | 6.3 g |
| Total carbohydrates | 24.7 g |
| - Total sugars | 8.5 g |
| Fibre | 4.9 g |
| Sodium | 629 mg |
Looking for healthy, comforting meals this winter?
Get a free 3-part winter recipe series