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

Delight in soft, fluffy scrambled eggs enriched with a touch of low-fat cottage cheese, paired with oven-roasted asparagus spears and a burst of sweet cherry tomatoes. This dish offers a perfect balance of protein and vibrant vegetable flavors to energize your day.

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NUTRITION

413kcal
Protein
34g
Fat
25.9g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200 g)

1/4 cup low-fat cottage cheese (62 g)

1 bunch asparagus (~90 g)

1/2 cup cherry tomatoes (75 g)

1 tsp olive oil (4.5 g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking tray with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss with half the olive oil, salt, and pepper. Roast in the oven for 10-12 minutes until tender.

  • 3

    While the asparagus roasts, slice the cherry tomatoes in half and set aside.

  • 4

    In a bowl, whisk together the eggs and cottage cheese until fully combined.

  • 5

    Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Pour in the egg mixture.

  • 6

    Gently stir the eggs continuously, cooking until they form soft, fluffy curds. Remove from heat just before they are fully set to retain creaminess.

  • 7

    Plate the scrambled eggs and top with the roasted asparagus and sliced cherry tomatoes. 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

Delight in soft, fluffy scrambled eggs enriched with a touch of low-fat cottage cheese, paired with oven-roasted asparagus spears and a burst of sweet cherry tomatoes. This dish offers a perfect balance of protein and vibrant vegetable flavors to energize your day.

NUTRITION

413kcal
Protein
34g
Fat
25.9g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

4 large eggs (200 g)

1/4 cup low-fat cottage cheese (62 g)

1 bunch asparagus (~90 g)

1/2 cup cherry tomatoes (75 g)

1 tsp olive oil (4.5 g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking tray with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss with half the olive oil, salt, and pepper. Roast in the oven for 10-12 minutes until tender.

  • 3

    While the asparagus roasts, slice the cherry tomatoes in half and set aside.

  • 4

    In a bowl, whisk together the eggs and cottage cheese until fully combined.

  • 5

    Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Pour in the egg mixture.

  • 6

    Gently stir the eggs continuously, cooking until they form soft, fluffy curds. Remove from heat just before they are fully set to retain creaminess.

  • 7

    Plate the scrambled eggs and top with the roasted asparagus and sliced cherry tomatoes. Serve immediately.