Dice leftover roasted asparagus, mushrooms and sun-dried tomatoes.
Put chopped vegetables in a pan sprayed with light cooking spray, heat through.
Separate egg whites from yolks and toss the yolks. Whip the egg whites with a hand whisk or fork until frothy. Pour whites onto hot pan. Once it is cooked so it is white, sprinkle on 1/4 cup fat free cheese and vegetables. Add salt and pepper to your taste.