Fluffy Scrambled Eggs with Roasted Asparagus and Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Scrambled Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Asparagus and Cherry Tomatoes

A light yet satisfying dish that features airy scrambled eggs perfectly paired with the crisp, roasted asparagus and bursts of sweetness from cherry tomatoes. This meal delivers a delightful blend of textures and vibrant flavors, making it a versatile option for any time of day.

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NUTRITION

392kcal
Protein
32.8g
Fat
24.6g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs

1 large Egg White

1 cup Asparagus

1/2 cup Cherry Tomatoes (halved)

2 tablespoons Unsweetened Almond Milk

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim the woody ends from the asparagus and toss with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Place the asparagus in the oven and roast for about 10-12 minutes until tender and slightly crispy.

  • 4

    While the asparagus is roasting, crack the eggs and add the extra egg white into a bowl. Add the unsweetened almond milk along with a pinch of salt and pepper.

  • 5

    Whisk the mixture gently until the eggs are well combined and slightly frothy.

  • 6

    Heat a non-stick pan over medium-low heat and pour in the egg mixture. Allow the eggs to set gradually and stir slowly to create fluffy curds.

  • 7

    When the eggs are still slightly runny, fold in the halved cherry tomatoes, letting the residual heat finish cooking them.

  • 8

    Once the eggs are softly set and creamy, remove the pan from heat.

  • 9

    Plate the scrambled eggs alongside the roasted asparagus and serve immediately.

Fluffy Scrambled Eggs with Roasted Asparagus and Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Scrambled Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Asparagus and Cherry Tomatoes

A light yet satisfying dish that features airy scrambled eggs perfectly paired with the crisp, roasted asparagus and bursts of sweetness from cherry tomatoes. This meal delivers a delightful blend of textures and vibrant flavors, making it a versatile option for any time of day.

NUTRITION

392kcal
Protein
32.8g
Fat
24.6g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs

1 large Egg White

1 cup Asparagus

1/2 cup Cherry Tomatoes (halved)

2 tablespoons Unsweetened Almond Milk

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim the woody ends from the asparagus and toss with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Place the asparagus in the oven and roast for about 10-12 minutes until tender and slightly crispy.

  • 4

    While the asparagus is roasting, crack the eggs and add the extra egg white into a bowl. Add the unsweetened almond milk along with a pinch of salt and pepper.

  • 5

    Whisk the mixture gently until the eggs are well combined and slightly frothy.

  • 6

    Heat a non-stick pan over medium-low heat and pour in the egg mixture. Allow the eggs to set gradually and stir slowly to create fluffy curds.

  • 7

    When the eggs are still slightly runny, fold in the halved cherry tomatoes, letting the residual heat finish cooking them.

  • 8

    Once the eggs are softly set and creamy, remove the pan from heat.

  • 9

    Plate the scrambled eggs alongside the roasted asparagus and serve immediately.