Name: Creamy Scrambled Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs (approx. 150g); 1/2 cup nonfat plain Greek yogurt (approx. 130g); 8 asparagus spears (approx. 100g); 1 teaspoon olive oil; Salt and pepper, to taste

Creamy Scrambled Eggs with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Asparagus

Enjoy this velvety scramble featuring eggs gently cooked with a dollop of creamy nonfat Greek yogurt for a luxuriously smooth texture, paired with perfectly roasted asparagus spears seasoned with olive oil, salt, and pepper. A delightful mix of rich and fresh flavors makes this dish an ideal choice for any meal.

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NUTRITION

Protein

34g

Fat

19.8g

Carbs

10g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (approx. 150g)

1/2 cup nonfat plain Greek yogurt (approx. 130g)

8 asparagus spears (approx. 100g)

1 teaspoon olive oil

Salt and pepper, to taste

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PREPARATION

1
Preheat the oven to 400°F (205°C) for the asparagus.
2
Wash and trim the asparagus spears, then toss them with olive oil, salt, and pepper.
3
Spread the asparagus on a baking sheet and roast in the preheated oven for about 10-12 minutes until tender and slightly crispy.
4
Meanwhile, crack the eggs into a bowl and whisk until smooth. Stir in the nonfat Greek yogurt, season with a pinch of salt and pepper.
5
Heat a non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir continuously to form soft curds.
6
When the eggs are softly scrambled and creamy in texture, remove from heat.
7
Plate the scrambled eggs and serve alongside the roasted asparagus. Enjoy immediately.