Egg and Asparagus Toast

Ingredients (2 servings)
2 slices Oroweat® Country Buttermilk Bread, toasted
1 tablespoon butter
3 eggs
1 tablespoon Ricotta cheese
11 asparagus tips
2 teaspoons crushed red pepper

1. In a large skillet over medium heat, melt butter. Scramble eggs in butter, folding in Ricotta cheese and asparagus tips just before the eggs are finished cooking.

2. Top toast slices with scrambled egg mixture. Finish with a sprinkle of crushed red pepper flakes.

"According to MyPlate, grains should take up ¼ of your plate, with protein foods taking up ¼ and fruits and veggies filling the remaining half."

- Oroweat Bread Nutrition Expert
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