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

Enjoy a light yet satisfying meal featuring fluffy scrambled eggs enriched with extra egg whites, accompanied by perfectly roasted asparagus spears and burst cherry tomatoes, all lightly drizzled with olive oil for an extra hint of richness.

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NUTRITION

143kcal
Protein
10.5g
Fat
9.7g
Carbs
4g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g total)

4 egg whites (132g total)

8 asparagus spears (96g total)

½ cup halved cherry tomatoes (75g)

1 teaspoon olive oil (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and trim the asparagus spears, then place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 3

    While the asparagus roasts, crack the whole eggs into a bowl and add the egg whites. Whisk together until fully combined and slightly frothy. Season with a pinch of salt and pepper.

  • 4

    Heat a nonstick pan over medium-low heat. Pour in the egg mixture and allow it to set slightly before gently stirring with a spatula. Cook slowly, stirring occasionally to create fluffy curds. Remove from heat once the eggs are softly scrambled and slightly undercooked as residual heat will finish them.

  • 5

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

  • 6

    Serve immediately while warm, and enjoy this nutrient-packed and delicious meal.

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

Enjoy a light yet satisfying meal featuring fluffy scrambled eggs enriched with extra egg whites, accompanied by perfectly roasted asparagus spears and burst cherry tomatoes, all lightly drizzled with olive oil for an extra hint of richness.

NUTRITION

143kcal
Protein
10.5g
Fat
9.7g
Carbs
4g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g total)

4 egg whites (132g total)

8 asparagus spears (96g total)

½ cup halved cherry tomatoes (75g)

1 teaspoon olive oil (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and trim the asparagus spears, then place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 3

    While the asparagus roasts, crack the whole eggs into a bowl and add the egg whites. Whisk together until fully combined and slightly frothy. Season with a pinch of salt and pepper.

  • 4

    Heat a nonstick pan over medium-low heat. Pour in the egg mixture and allow it to set slightly before gently stirring with a spatula. Cook slowly, stirring occasionally to create fluffy curds. Remove from heat once the eggs are softly scrambled and slightly undercooked as residual heat will finish them.

  • 5

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

  • 6

    Serve immediately while warm, and enjoy this nutrient-packed and delicious meal.