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 velvety scramble of eggs mixed with a touch of low-fat milk and creamy Greek yogurt, enhanced by tangy feta cheese. Paired with roasted asparagus and juicy cherry tomatoes drizzled in olive oil, this dish delivers a delightful blend of flavors and textures that's perfect for any time of day.

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NUTRITION

538kcal
Protein
43g
Fat
31.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g total)

1/4 cup Low-Fat Milk (60g)

1 oz Feta Cheese (28g)

1/2 cup Nonfat Greek Yogurt (125g)

100g Asparagus

75g Cherry Tomatoes

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the asparagus and cherry tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 10-12 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, whisk together the eggs, low-fat milk, salt, and pepper in a bowl.

  • 3

    Heat a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet and cook gently, stirring continuously, until soft scrambled eggs begin to form.

  • 4

    Just before the eggs are fully set, fold in the crumbled feta cheese to allow it to warm and slightly melt.

  • 5

    Remove the roasted asparagus and tomatoes from the oven and gently combine with the scrambled eggs or serve on the side.

  • 6

    Top the dish with a dollop of nonfat Greek yogurt and enjoy 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

Enjoy a velvety scramble of eggs mixed with a touch of low-fat milk and creamy Greek yogurt, enhanced by tangy feta cheese. Paired with roasted asparagus and juicy cherry tomatoes drizzled in olive oil, this dish delivers a delightful blend of flavors and textures that's perfect for any time of day.

NUTRITION

538kcal
Protein
43g
Fat
31.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g total)

1/4 cup Low-Fat Milk (60g)

1 oz Feta Cheese (28g)

1/2 cup Nonfat Greek Yogurt (125g)

100g Asparagus

75g Cherry Tomatoes

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the asparagus and cherry tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 10-12 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, whisk together the eggs, low-fat milk, salt, and pepper in a bowl.

  • 3

    Heat a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet and cook gently, stirring continuously, until soft scrambled eggs begin to form.

  • 4

    Just before the eggs are fully set, fold in the crumbled feta cheese to allow it to warm and slightly melt.

  • 5

    Remove the roasted asparagus and tomatoes from the oven and gently combine with the scrambled eggs or serve on the side.

  • 6

    Top the dish with a dollop of nonfat Greek yogurt and enjoy immediately.