Prepare the chopped veggies, chop them small...think mini muffin tins
Beat 4 egg whites and 1 whole egg in a bowl. Add salt and pepper. (FYI, I actually painted this bowl myself, you like?)
Dress the potatoes and asparagus with olive oil and roast in the oven at 400 degrees for 10 minutes.
Meanwhile in the egg bowl add some grated parmesan cheese, as much or as little as you like. Actually you can add whatever cheese you like.
When the veggies from the oven are cooked through mix them into the egg bowl along with your chopped tomatoes.
Spoon the egg mixture into greased mini muffin tins. Bake at 350 degrees for about 20-25 minutes till they are puffed up and cooked. Below is my final breakfast plate. It was really delicious and I still have some mini muffins for another day. You can re-heat them in the microwave or oven. The salad that I had alongside the egg muffins was a mixture of cucumber, tomato, and avocado. The dressing is a drizzle of olive oil, lemon juice, salt and pepper....and TADA....you've got yourself a nice little yummy Israeli Salad! I also ate a piece of whole wheat baguette with some ricotta cheese sprinkled with salt.