Fluffy Scrambled Eggs with Roasted Asparagus

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

Fluffy Scrambled Eggs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Asparagus

Enjoy a light yet protein-packed dish featuring soft, fluffy scrambled eggs combined with the crisp, earthy flavor of roasted asparagus. Perfect for a balanced start to your day or a satisfying meal any time, this recipe offers a harmonious blend of textures and savory notes enhanced by a hint of olive oil and seasoning.

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NUTRITION

347kcal
Protein
35.4g
Fat
20g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup liquid egg whites

1 cup asparagus

1 teaspoon extra virgin olive oil

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Rinse and trim the asparagus, then toss with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the asparagus in the preheated oven for about 12-15 minutes until tender and slightly crispy. Remove from the oven and set aside.

  • 3

    In a bowl, crack the eggs and add the liquid egg whites. Season with a pinch of salt and pepper. Whisk thoroughly until the mixture becomes uniform and slightly frothy.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for a few seconds before gently stirring with a spatula.

  • 5

    Slowly stir and fold the eggs until they form soft, fluffy curds. Remove from heat while the eggs are still slightly underdone, as they will continue to cook with residual heat.

  • 6

    Plate the fluffy scrambled eggs alongside the roasted asparagus and enjoy immediately.

Fluffy Scrambled Eggs with Roasted Asparagus

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

Fluffy Scrambled Eggs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Asparagus

Enjoy a light yet protein-packed dish featuring soft, fluffy scrambled eggs combined with the crisp, earthy flavor of roasted asparagus. Perfect for a balanced start to your day or a satisfying meal any time, this recipe offers a harmonious blend of textures and savory notes enhanced by a hint of olive oil and seasoning.

NUTRITION

347kcal
Protein
35.4g
Fat
20g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup liquid egg whites

1 cup asparagus

1 teaspoon extra virgin olive oil

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Rinse and trim the asparagus, then toss with olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the asparagus in the preheated oven for about 12-15 minutes until tender and slightly crispy. Remove from the oven and set aside.

  • 3

    In a bowl, crack the eggs and add the liquid egg whites. Season with a pinch of salt and pepper. Whisk thoroughly until the mixture becomes uniform and slightly frothy.

  • 4

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for a few seconds before gently stirring with a spatula.

  • 5

    Slowly stir and fold the eggs until they form soft, fluffy curds. Remove from heat while the eggs are still slightly underdone, as they will continue to cook with residual heat.

  • 6

    Plate the fluffy scrambled eggs alongside the roasted asparagus and enjoy immediately.