Fluffy Baked 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 Baked Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Eggs with Roasted Asparagus and Cherry Tomatoes

A light yet satisfying dish featuring baked eggs enhanced with additional egg whites for extra fluff, complemented by perfectly roasted asparagus and bursting cherry tomatoes. This meal offers a beautiful balance of textures and flavors, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

335kcal
Protein
30.8g
Fat
20.1g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (approx 150g)

3 Egg Whites (approx 99g)

100g Asparagus

75g Cherry Tomatoes

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    In a bowl, whisk together 3 whole eggs and 3 egg whites until the mixture is smooth and slightly frothy.

  • 3

    Trim the asparagus and place on a baking tray. Halve the cherry tomatoes and scatter them with the asparagus.

  • 4

    Drizzle olive oil over the vegetables and season with salt and pepper.

  • 5

    Pour the egg mixture evenly over the vegetables on the tray.

  • 6

    Place the tray in the oven and bake for 12-15 minutes, or until the eggs are set and slightly puffed up.

  • 7

    Remove from the oven, season with additional salt and pepper if needed, and serve warm.

Fluffy Baked 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 Baked Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Baked Eggs with Roasted Asparagus and Cherry Tomatoes

A light yet satisfying dish featuring baked eggs enhanced with additional egg whites for extra fluff, complemented by perfectly roasted asparagus and bursting cherry tomatoes. This meal offers a beautiful balance of textures and flavors, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

335kcal
Protein
30.8g
Fat
20.1g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (approx 150g)

3 Egg Whites (approx 99g)

100g Asparagus

75g Cherry Tomatoes

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    In a bowl, whisk together 3 whole eggs and 3 egg whites until the mixture is smooth and slightly frothy.

  • 3

    Trim the asparagus and place on a baking tray. Halve the cherry tomatoes and scatter them with the asparagus.

  • 4

    Drizzle olive oil over the vegetables and season with salt and pepper.

  • 5

    Pour the egg mixture evenly over the vegetables on the tray.

  • 6

    Place the tray in the oven and bake for 12-15 minutes, or until the eggs are set and slightly puffed up.

  • 7

    Remove from the oven, season with additional salt and pepper if needed, and serve warm.