Sheet Pan 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.

Sheet Pan Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Asparagus and Cherry Tomatoes

Enjoy a vibrant and wholesome sheet pan meal featuring tender, roasted asparagus and bursting cherry tomatoes paired with a savory medley of eggs. This dish combines the richness of whole eggs with the light freshness of vegetables, all enhanced with a drizzle of olive oil and a sprinkle of herbs, making it a balanced, satisfying choice for any meal of the day.

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NUTRITION

408kcal
Protein
35.5g
Fat
25.1g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs (200g total)

2 egg whites (66g)

1 cup chopped asparagus (134g)

1 cup cherry tomatoes (149g)

1 teaspoon olive oil (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a sheet pan, toss the chopped asparagus and cherry tomatoes with olive oil, salt, and pepper until evenly coated.

  • 3

    Place the sheet pan in the oven and roast for about 10-12 minutes, until the asparagus is tender and the tomatoes begin to blister.

  • 4

    Meanwhile, whisk together the whole eggs and egg whites in a bowl, seasoning lightly with salt and pepper.

  • 5

    Remove the sheet pan from the oven and create a couple of small wells among the vegetables.

  • 6

    Pour the egg mixture evenly over the vegetables.

  • 7

    Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the eggs are set to your liking.

  • 8

    Remove from the oven, slice into portions, and serve immediately.

Sheet Pan 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.

Sheet Pan Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Asparagus and Cherry Tomatoes

Enjoy a vibrant and wholesome sheet pan meal featuring tender, roasted asparagus and bursting cherry tomatoes paired with a savory medley of eggs. This dish combines the richness of whole eggs with the light freshness of vegetables, all enhanced with a drizzle of olive oil and a sprinkle of herbs, making it a balanced, satisfying choice for any meal of the day.

NUTRITION

408kcal
Protein
35.5g
Fat
25.1g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs (200g total)

2 egg whites (66g)

1 cup chopped asparagus (134g)

1 cup cherry tomatoes (149g)

1 teaspoon olive oil (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a sheet pan, toss the chopped asparagus and cherry tomatoes with olive oil, salt, and pepper until evenly coated.

  • 3

    Place the sheet pan in the oven and roast for about 10-12 minutes, until the asparagus is tender and the tomatoes begin to blister.

  • 4

    Meanwhile, whisk together the whole eggs and egg whites in a bowl, seasoning lightly with salt and pepper.

  • 5

    Remove the sheet pan from the oven and create a couple of small wells among the vegetables.

  • 6

    Pour the egg mixture evenly over the vegetables.

  • 7

    Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the eggs are set to your liking.

  • 8

    Remove from the oven, slice into portions, and serve immediately.