Garden Veggie Scrambled Eggs

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6 whole eggs

8 egg whites

8 asparagus spears, grated

2 carrots, grated

1/4 cup reduced-fat Parmesan (or reduced-fat cheddar)

1/4 cup fresh basil (or parsley), chopped

2 teaspoons garlic powder

2 teaspoons sweet chili powder

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 teaspoons olive oil

Vegetable-oil cooking spray

8 slices whole-wheat bread

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