Asparagus and Eggs - 5.7g Carbs, 2g Fiber, 3.7g Sugar
From: www.naturallyella.com
5 - 6 stalks asparagus
1 tsp olive oil
1/4 tsp salt
2 eggs
1/4 cup goat OR blue cheese (*optional)
Pepper, to top
Heat olive oil in an 8" cast iron skillet (or regular skillet) over medium heat. Cut off ends of asparagus and add to skillet along with salt. Shake skillet to coat asparagus and cook until tender, 4-5 minutes.
Spread asparagus out and crack eggs in the center. Sprinkle cheese over asparagus and eggs.
Cover and let cook until egg whites are firm and yolk is done to desired consistency.
Serve with freshly cracked pepper.
Nutrition From: www.caloriecount.about.com - Omitting salt. Using 6 stalks asparagus and goat cheese.
Servings: 1
Serving Size: 246 g
Nutrition per Serving: 442 Calories, 303 Calories from Fat, 33.7g Total Fat, 17.4g Saturated Fat, 387mg Cholesterol, 321mg Sodium, 340mg Potassium, 5.7g Total Carbs, 2g Dietary Fiber, 3.7g Sugars, 30.5g Protein
Vitamin A 43% - Vitamin C 9% - Calcium 58% - Iron 26%
Nutrition Grade: B
Good points:
Low in sugar
High in calcium
High in phosphorus
High in riboflavin
High in selenium
Posted by: chefgloria1030@yahoo.com
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