Ingredients
Nonstick vegetable oil spray
2 tsp. olive oil
1 lb asparagus spears, trimmed
1 lb brussel sprouts, halved
4 green onions, chopped
1 lb mushrooms, sliced
1 yellow onion, chopped fine
2 cloves garlic, minced
6oz Parmesan cheese, grated
Salt and pepper
3C egg substitute
2T chopped fresh thyme
Preparation
Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Toss asparagus and sprouts on sheet with 1 tsp. oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes. Cool and chop small.
Meanwhile, in a skillet, saute onion and garlic until caramelized. Add mushrooms and cook through. Add egg substitute and scramble. Toss in asparagus and brussel sprouts. Sprinkle each serving with cheese and thyme. Season with salt and pepper; serve.
