Fluffy Scrambled Eggs with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Scrambled Eggs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Asparagus

Enjoy a light yet satisfying plate of ultra-fluffy scrambled eggs paired with crisp, roasted asparagus. This dish features a perfect balance of protein and healthy fats, enhanced by a drizzle of olive oil and a pinch of salt and pepper. The eggs are gently whisked with extra egg whites for an airy texture, complementing the tender roasted asparagus for a nutritious start to your day.

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NUTRITION

382kcal
Protein
33.4g
Fat
24.7g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 egg whites (from large eggs)

6 asparagus spears

1 tsp olive oil

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse the asparagus and trim the woody ends. Toss the asparagus with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy.

  • 4

    Meanwhile, crack the eggs into a bowl and add the egg whites. Whisk together vigorously until the mixture is frothy and well combined. Season lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet and let it sit for a few seconds.

  • 6

    Slowly stir and fold the eggs, allowing them to form soft, fluffy curds as they cook.

  • 7

    Once the eggs are just set but still moist and creamy, remove them from the heat.

  • 8

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

Fluffy Scrambled Eggs with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Scrambled Eggs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Asparagus

Enjoy a light yet satisfying plate of ultra-fluffy scrambled eggs paired with crisp, roasted asparagus. This dish features a perfect balance of protein and healthy fats, enhanced by a drizzle of olive oil and a pinch of salt and pepper. The eggs are gently whisked with extra egg whites for an airy texture, complementing the tender roasted asparagus for a nutritious start to your day.

NUTRITION

382kcal
Protein
33.4g
Fat
24.7g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 egg whites (from large eggs)

6 asparagus spears

1 tsp olive oil

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse the asparagus and trim the woody ends. Toss the asparagus with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy.

  • 4

    Meanwhile, crack the eggs into a bowl and add the egg whites. Whisk together vigorously until the mixture is frothy and well combined. Season lightly with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet and let it sit for a few seconds.

  • 6

    Slowly stir and fold the eggs, allowing them to form soft, fluffy curds as they cook.

  • 7

    Once the eggs are just set but still moist and creamy, remove them from the heat.

  • 8

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