Now, this is a DELISH and good recipe. Good for you, too. But it’s asparagus. This is more of a Monday - Wednesday meal. The date nites…not so much. If you get my drift, boys…
- 1 8oz can chopped asparagus (the most organic/whole you can fin) Rainbow has both
- 1 tbsp finely sliced scallions
- 1 tbsp chopped green pepper
- 4 egg whites
- 2 tablespoons uncreamed cottage cheese (soy will do, or drain and press dairy cottage cheese in a cheesecloth for the most reduction in water and calories, etc.)
- 1.5 tsp skim milk
- 1 tsp chopped parsley
- 1/8 tsp ground pepper
Drain the asparagus, pouring several tablespoons of it’s liquid into a non stick skillet. Chop the asparagus pieces into even smaller bits and add to the skillet; add the scallions and the green pepper. Cook over low heat until the veggies are tender. Beat the egg whites with a fork unitl they aer frothy; stir them into the cheese with the skim milk, parsley, and pepper. Mix until smooth.
Pour the mixture over the vegetables in the skillet and stir the veggies quickly into the mixture. Cook low over heat until the bottom is browned. Loosen up the edges and flip over to brown the other side.
Place in a 300 degree oven for 15 minutes and then ENJOY!