Fluffy Scrambled Eggs with Roasted Asparagus and Fresh Herbs

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 Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Asparagus and Fresh Herbs

Enjoy a delightful twist on classic scrambled eggs, where the creaminess of whole eggs blends with the fluffiness of extra egg whites. Roasted asparagus adds a tender crunch, while a sprinkle of tangy feta and fresh herbs elevates the dish with vibrant aromas and flavors.

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NUTRITION

397kcal
Protein
34.1g
Fat
25.9g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

100g Egg Whites

120g Asparagus

1 teaspoon Olive Oil

1 oz Feta Cheese

2 tablespoons Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus with olive oil, a pinch of salt, and pepper on a baking sheet. Roast for 10-12 minutes until tender with slight charred edges.

  • 2

    In a bowl, whisk together 3 whole eggs and 100g egg whites. Add a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for a few seconds until edges begin to set.

  • 4

    Gently stir the eggs with a spatula, lifting and folding until soft curds form, cooking until just set. Avoid overcooking for a fluffy texture.

  • 5

    Remove the eggs from the heat and sprinkle crumbled feta cheese and chopped fresh herbs over the top.

  • 6

    Plate the scrambled eggs alongside the roasted asparagus and serve immediately.

Fluffy Scrambled Eggs with Roasted Asparagus and Fresh Herbs

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 Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Asparagus and Fresh Herbs

Enjoy a delightful twist on classic scrambled eggs, where the creaminess of whole eggs blends with the fluffiness of extra egg whites. Roasted asparagus adds a tender crunch, while a sprinkle of tangy feta and fresh herbs elevates the dish with vibrant aromas and flavors.

NUTRITION

397kcal
Protein
34.1g
Fat
25.9g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

100g Egg Whites

120g Asparagus

1 teaspoon Olive Oil

1 oz Feta Cheese

2 tablespoons Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus with olive oil, a pinch of salt, and pepper on a baking sheet. Roast for 10-12 minutes until tender with slight charred edges.

  • 2

    In a bowl, whisk together 3 whole eggs and 100g egg whites. Add a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for a few seconds until edges begin to set.

  • 4

    Gently stir the eggs with a spatula, lifting and folding until soft curds form, cooking until just set. Avoid overcooking for a fluffy texture.

  • 5

    Remove the eggs from the heat and sprinkle crumbled feta cheese and chopped fresh herbs over the top.

  • 6

    Plate the scrambled eggs alongside the roasted asparagus and serve immediately.