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Categories:
vegetable oil spray olive oil Brussel sprouts green onions mushrooms yellow onion garlic Parmesan cheese salt egg substitute
Viewed: 34 - Published at: 6 years agoIngredients
- 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
Method
- 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.
