Ingredients
6large eggs
1bunchasparagus,ends trimmed, chopped in half
1½cupsfiletto di pomodoro sauce,homemade or store-bought
olive oil spray
1garlic clove,finely chopped
2cupsfat free chicken broth
¼cupPecorino Romano,fresh grated
Preparation
In a large, deep non-stick skillet, heat a pan to medium heat.
When the pan is hot, spray with oil, then sauté the garlic until light brown.
Add the pomodoro sauce and broth, then mix well.
Add the asparagus, then cover.
When the sauce boils, gently add the eggs and cheese. Reduce to a simmer and cover.
Simmer for 10 minutes on low.
Serve warm, and enjoy!
