Creamy 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.

Creamy Scrambled Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Asparagus and Cherry Tomatoes

Enjoy a vibrant and nutritious plate featuring creamy scrambled eggs enriched with a touch of tangy feta, balanced by roasted asparagus and burst cherry tomatoes. This dish combines rich, velvety eggs with fresh, crisp vegetables, offering a satisfying harmony of flavors perfect for any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

416kcal
Protein
35.2g
Fat
26.1g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (~150g)

3 egg whites (~99g)

1 oz feta cheese (~28g)

1 bunch asparagus (~100g)

½ cup cherry tomatoes (~75g)

1 tsp olive oil (~5g)

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse the asparagus and cherry tomatoes. Trim the woody ends of the asparagus.

  • 3

    Place asparagus on a baking tray. Drizzle with olive oil, and season with a pinch of salt and pepper. Roast in the oven for about 10-12 minutes until tender.

  • 4

    While the vegetables roast, crack the whole eggs into a bowl, add the egg whites, and whisk thoroughly until well combined. Season with a little salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and cook slowly, gently stirring to create soft curds.

  • 6

    When the eggs are just about set but still creamy, remove from heat and gently fold in the crumbled feta cheese.

  • 7

    Plate the creamy scrambled eggs alongside the roasted asparagus and scatter the cherry tomatoes over the top or on the side.

  • 8

    Serve immediately while warm, and enjoy a balanced meal with a delightful mix of textures and flavors.

Creamy 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.

Creamy Scrambled Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Asparagus and Cherry Tomatoes

Enjoy a vibrant and nutritious plate featuring creamy scrambled eggs enriched with a touch of tangy feta, balanced by roasted asparagus and burst cherry tomatoes. This dish combines rich, velvety eggs with fresh, crisp vegetables, offering a satisfying harmony of flavors perfect for any time of the day.

NUTRITION

416kcal
Protein
35.2g
Fat
26.1g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (~150g)

3 egg whites (~99g)

1 oz feta cheese (~28g)

1 bunch asparagus (~100g)

½ cup cherry tomatoes (~75g)

1 tsp olive oil (~5g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse the asparagus and cherry tomatoes. Trim the woody ends of the asparagus.

  • 3

    Place asparagus on a baking tray. Drizzle with olive oil, and season with a pinch of salt and pepper. Roast in the oven for about 10-12 minutes until tender.

  • 4

    While the vegetables roast, crack the whole eggs into a bowl, add the egg whites, and whisk thoroughly until well combined. Season with a little salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and cook slowly, gently stirring to create soft curds.

  • 6

    When the eggs are just about set but still creamy, remove from heat and gently fold in the crumbled feta cheese.

  • 7

    Plate the creamy scrambled eggs alongside the roasted asparagus and scatter the cherry tomatoes over the top or on the side.

  • 8

    Serve immediately while warm, and enjoy a balanced meal with a delightful mix of textures and flavors.