This recipe is good for one serving.
Roast one medium butternut squash in the oven at 400° for 20 to 30 minutes. Heat up your skillet or pan and spray it with a little olive oil. Next, put asparagus spears on the skillet. Add one slice of chopped onion and 200 grams of the butternut squash you roasted in the oven. Then, add salt and pepper (to taste) and cook until the asparagus is soft.
Pour 1 cup of egg whites over the vegetable mixture, and cook until the egg whites are no longer runny. Sprinkle 1/2 ounce goat cheese on top and put the lid on your skillet or pan and let the cheese melt.
For extra veggies, you can serve this on a bed of fresh spinach.