Low Calorie Asparagus Egg Whites Recipes

Steps:

• Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
• Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
• Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
• Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Steps:

• Microwave asparagus according to package directions.
• Drain well and separate into halves.
• Put half the asparagus in a 8" pan sprayed with pam (save other half for another time).
• Pour egg whites over asparagus and cook 2 minutes over med heat.
• sprinkle with parmesan and broil for 4-5 minutes or until cheese is brown & bubbly and eggs are set.
• Turn out onto plate & enjoy!

Steps:

• To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
• Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
• Bake in preheated oven for 30 minutes.

Steps:

• Preheat oven to 350°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
• If using fresh asparagus, snap off and discard woody bases. If desired, scrape off scales. Cut into 1-inch-long pieces.
• In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow sweet pepper strips, zucchini, and onion. Return just to boiling; reduce heat slightly. Cover and boil about 5 minutes or until crisp-tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus-pepper mixture evenly in baking dish. Sprinkle with half of the mozzarella cheese.
• In a large bowl, whisk together egg product, milk, snipped or dried dill, salt, and black pepper until well mixed. Whisk in flour, making sure it is completely combined. Pour egg mixture over vegetables in baking dish. Bake, uncovered, about 35 minutes or until slightly puffed and top shakes set. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Let stand for 10 minutes before serving. If desired, garnish individual servings with dill sprigs.

Steps:

• Preheat broiler.
• Mix Egg Beaters, cheese and milk in medium bowl until well blended; set aside.
• Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat.
• Add asparagus, onions, salt and pepper; cook and stir 3 minutes, or until vegetables are crisp-tender.
• Add tomatoes; cook 1 minute, stirring occasionally.
• Add Egg Beaters mixture.
• Reduce heat to low; cover skillet with lid. Cook 12 minutes, or until bottom of frittata is set but top is still slightly moist. Remove lid from skillet.
• Place skillet under broiler. Broil 2 minutes, or until top is set but not browned.
• Cut into 4 wedges to serve.

Steps:

• Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
• Heat oven to 400 degrees. Spread asparagus on a large baking sheet. Dot with 2 tablespoons butter; sprinkle with salt and pepper. Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.
• Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
• Peel the eggs and finely chop. Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
• To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.