Treat yourself with a filling breakfast complete with protein, fiber and good fats.
1 POUND THIN ASPARAGUS, WOODY ENDS REMOVED
½ CUP CHERRY OR GRAPE TOMATOES, HALVED
1-1/2 TBSP OLIVE OIL
1 TBSP BALSAMIC VINEGAR
8 LARGE EGGS
2 TBSP COARSELY SHAVED PARMESAN
1 TBSP CHIVES, CHOPPED
4 SLICES WHOLE GRAIN BREAD
Preheat oven to 425 F
Toss asparagus and tomatoes with oil in a shallow baking dish.
Spread veggies to make a single layer. Roast about 12 minutes, until asparagus is tender and tomatoes have wilted.
Drizzle with vinegar.
Crack eggs over asparagus mixture, return to oven & roast until eggs are set, about 7 minutes.
Top with cheese, sprinkle with chives and serve with toasted bread.