8 egg whites (or 1 C. egg substitute)
\n2 C. mushrooms, chopped
\n2 C. steam asparagus, 1-inch pieces
\n3\/4 C. sliced green onions
\n3 cloves garlic, minced
\n1\/4 C. white wine
\n1-1\/2 tsp curry powder<\/p>\n
In a medium non-stick sauce, saut\u00e9 mushrooms and garlic in a little bit of water. As soon as the mushrooms start to release their liquid, add green onions and asparagus pieces, saut\u00e9 about 2 minutes. Sprinkle curry powder over vegetables; stir well to distribute the curry throughout. Add wine and stir until wine comes to a boil. Remove from heat. Meanwhile beat the egg whites with a little water and pour into a 12″ nonstick pan (sprayed with a little cooking spray if necessary). Once the eggs have set partially, spoon the asaparagus mixture over one side. Fold the opposite side over the top of the asparagus, cover the pan and allow to cook until eggs are completely set. Serves 2-4<\/p>\n","protected":false},"excerpt":{"rendered":"
8 egg whites (or 1 C. egg substitute) 2 C. mushrooms, chopped 2 C. steam asparagus, 1-inch pieces 3\/4 C. sliced green onions 3 cloves garlic, minced 1\/4 C. white wine 1-1\/2 tsp curry powder In a medium non-stick sauce, saut\u00e9 mushrooms and garlic in a little bit of water. As soon as the mushrooms start to release their liquid, add green onions and asparagus pieces, saut\u00e9 about 2 minutes. Sprinkle curry powder over vegetables; stir well to distribute the…<\/p>\n