Fluffy Scrambled Eggs with Roasted Asparagus and Fresh Herbs

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 Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Asparagus and Fresh Herbs

Enjoy a light yet protein-packed dish featuring delightfully fluffy scrambled eggs paired with tender roasted asparagus accented with a medley of fresh herbs. The balance of savory eggs and the crisp, slightly charred asparagus creates a satisfying meal that works perfectly at any time of the day.

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NUTRITION

432kcal
Protein
33.8g
Fat
29.2g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs (approx. 250g)

1 bunch Asparagus (approx. 150g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Mixed Herbs (approx. 8g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash the asparagus and trim the woody ends. Toss the asparagus with olive oil, salt, and pepper.

  • 3

    Spread the asparagus evenly on the prepared baking sheet and roast for 10-12 minutes until tender and slightly charred.

  • 4

    While the asparagus is roasting, crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until the mixture is smooth and slightly frothy.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour in the eggs and gently stir continuously, allowing the eggs to form soft curds and remain fluffy.

  • 6

    Once the eggs are just set but still moist, remove them from the heat to prevent overcooking.

  • 7

    Plate the scrambled eggs and top with the roasted asparagus. Garnish with fresh mixed herbs and adjust seasoning if needed before serving.

Fluffy Scrambled Eggs with Roasted Asparagus and Fresh Herbs

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 Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Asparagus and Fresh Herbs

Enjoy a light yet protein-packed dish featuring delightfully fluffy scrambled eggs paired with tender roasted asparagus accented with a medley of fresh herbs. The balance of savory eggs and the crisp, slightly charred asparagus creates a satisfying meal that works perfectly at any time of the day.

NUTRITION

432kcal
Protein
33.8g
Fat
29.2g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs (approx. 250g)

1 bunch Asparagus (approx. 150g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Mixed Herbs (approx. 8g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash the asparagus and trim the woody ends. Toss the asparagus with olive oil, salt, and pepper.

  • 3

    Spread the asparagus evenly on the prepared baking sheet and roast for 10-12 minutes until tender and slightly charred.

  • 4

    While the asparagus is roasting, crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until the mixture is smooth and slightly frothy.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour in the eggs and gently stir continuously, allowing the eggs to form soft curds and remain fluffy.

  • 6

    Once the eggs are just set but still moist, remove them from the heat to prevent overcooking.

  • 7

    Plate the scrambled eggs and top with the roasted asparagus. Garnish with fresh mixed herbs and adjust seasoning if needed before serving.