Scrambled Egg Whites with Tofu & Asparagus
Ingredients
- 1 1/2 cups water
- 2 cups asparagus (trimmed)
- 2 cups egg whites
- 2 tomatoes (sliced)
- 1 tsp dried basil
- sea salt (to taste)
Instructions
- In a large non-stick pan, heat 1/3 of water over medium heat.
- Cook asparagus until fork tender for about 3 minutes. Drain excess water and set aside.
- Add remaining water to same pan and bring to a simmer or medium to medium-high heat.
- Add egg whites and move them around with a spatula continuously for about 3 minute or until fluffy and cooked through.
- Add eggs to the plate with remaining ingredients.
- Season with dried basil and salt, and enjoy!