Servings 1serving plus extra vegetables for several more breakfasts or dinner
Author Craving Something Healthy
1poundthin asparagustough ends snapped off
4large cloves of garlicskins removed
2slicesof whole grain bread
2teaspoonsgrated parmesan plus extra if desired to top
Preheat the oven to 400 degrees.
Toss the asparagus, tomatoes and garlic cloves with the olive oil, and sprinkle with about 1/2 teaspoon kosher salt. Spread the vegetables in a shallow baking dish, and roast for about 15 minutes, or until the tomatoes start to pop and vegetables turn slightly brown in spots. Stir the vegetables occasionally so they cook evenly.
While the vegetables are roasting, heat a nonstick frying pan on medium high heat.
Lightly beat the egg and a pinch of salt in a shallow bowl.
Dip each slice of bread into the egg, coating it with the egg on both sides.
Place the bread in the pan and let it cook for about 30 seconds on each side.
Flip the bread over while in the pan, and sprinkle each slice with about 1/2 teaspoon Parmesan cheese. Heat the bread just until the cheese melts.
Remove the bread from the pan, and spoon some of the vegetables over each slice.
Serve immediately with extra Parmesan cheese sprinkled on top if desired.
This recipe makes enough roasted vegetables for 4-6 servings. Store the leftover vegetables in an airtight container in the refrigerator, and reheat them for another breakfast or to use at dinner.