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

A comforting yet vibrant dish featuring velvety scrambled eggs enriched with a splash of milk, accompanied by tender roasted asparagus and juicy cherry tomatoes. This balanced plate offers a delightful blend of creamy and fresh textures, perfect to energize your morning or recharge during lunch.

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NUTRITION

366kcal
Protein
34.8g
Fat
19.6g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

3 Egg Whites

1/4 cup Nonfat Milk

1 tsp Olive Oil

1 cup Asparagus

1/2 cup Cherry Tomatoes

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Arrange the asparagus on the baking sheet, drizzle with a small amount of olive oil, and season lightly with salt and black pepper. Roast for 10-12 minutes until tender and lightly caramelized.

  • 3

    While the asparagus roasts, slice the cherry tomatoes in half and set aside.

  • 4

    In a bowl, whisk together the eggs, egg whites, and nonfat milk with a pinch of salt and pepper until the mixture is uniformly blended.

  • 5

    Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Pour in the egg mixture.

  • 6

    Gently stir and fold the eggs continuously, cooking slowly to achieve a creamy texture. Remove from heat slightly before they appear fully set as residual heat will finish the cooking.

  • 7

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

  • 8

    Finish with an extra light sprinkle of salt and pepper if desired, and serve immediately.

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

A comforting yet vibrant dish featuring velvety scrambled eggs enriched with a splash of milk, accompanied by tender roasted asparagus and juicy cherry tomatoes. This balanced plate offers a delightful blend of creamy and fresh textures, perfect to energize your morning or recharge during lunch.

NUTRITION

366kcal
Protein
34.8g
Fat
19.6g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

3 Egg Whites

1/4 cup Nonfat Milk

1 tsp Olive Oil

1 cup Asparagus

1/2 cup Cherry Tomatoes

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Arrange the asparagus on the baking sheet, drizzle with a small amount of olive oil, and season lightly with salt and black pepper. Roast for 10-12 minutes until tender and lightly caramelized.

  • 3

    While the asparagus roasts, slice the cherry tomatoes in half and set aside.

  • 4

    In a bowl, whisk together the eggs, egg whites, and nonfat milk with a pinch of salt and pepper until the mixture is uniformly blended.

  • 5

    Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Pour in the egg mixture.

  • 6

    Gently stir and fold the eggs continuously, cooking slowly to achieve a creamy texture. Remove from heat slightly before they appear fully set as residual heat will finish the cooking.

  • 7

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

  • 8

    Finish with an extra light sprinkle of salt and pepper if desired, and serve immediately.