Beat two eggs in a medium bowl. Add the ricotta cheese and 2 tablespoons milk to the eggs and mix well. Stir in the asparagus and chives. Heat a skillet to medium heat. Scramble the egg mixture in a skillet while toasting the bread. Place the piece of toast on a plate and top with the scrambled eggs. Serve with the remaining 8-ounce glass of milk.
Recipe and photo by Chrissy Taylor of The Taylor House
360 calories; 13 g fat; 5 g saturated fat; 385 mg cholesterol; 30 g protein; 30 g carbohydrates; 3 g fiber; 410 mg sodium; 517 mg calcium (50% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.