(Makes 8 servings)
1/2 pound fresh asparagus
8 large eggs
1/2 teaspoon Nu-Salt® salt substitute
1/4 teaspoon ground black pepper
4 tablespoons liquid Butter Buds, divided
2 tablespoons grated parmesan cheese, divided
1. Remove tough ends from asparagus and slice diagonally into pieces 1/4 inch thick and 1 inch long.
2. In medium-size saucepan over high heat, bring 1-1/2 to 2 inches water to a boil. Add asparagus and cook 1-1/2 minutes or just until tender. Drain and rinse immediately with cold water.
3. In large bowl, beat together eggs, Nu-Salt® and pepper. In large nonstick skillet over medium-high heat, heat 2 tablespoons Butter Buds. Add asparagus and toss to coat; arrange asparagus evenly on bottom of skillet. Sprinkle with 1 tablespoon cheese. Gently poor eggs over asparagus. Reduce heat to low; cook, covered, 10 to 15 minutes or until eggs are brown on bottom. If eggs are not completely set on top, transfer to flameproof baking dish and broil about 8 inches from heat source 2 to 3 minutes. Sprinkle with remaining 1 tablespoon cheese. Cut into wedges.
Per serving (1 wedge): 89 calories, 7 g protein, 2 g carbohydrate, 6 g fat, 2 g saturated fat, 213 mg cholesterol, 128 mg sodium.
Diabetic exchanges: 1/2 vegetable, 1 meat, 1/2 fat
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