Stirring eggs over low heat produces creamy scrambled eggs. To keep saturated fat and cholesterol levels reasonable, a combination of whole eggs and egg whites is used here.
Makes 4 servings
1 pound asparagus, cut into 1-inch lengths
¾ pound red potatoes, cut into ¼-inch cubes
2 teaspoons vegetable oil, such as olive or canola oil
2 scallions, thinly sliced
2 large eggs
5 large egg whites