Baked 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.

Baked Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus and Cherry Tomatoes

Enjoy this vibrant, nutrient-packed dish featuring baked eggs and creamy cottage cheese mingled with the fresh burst of roasted cherry tomatoes and asparagus. Each bite delivers a delightful balance of textures, from the velvety eggs to the crisp, roasted veggies, all lightly drizzled with olive oil and seasoned to perfection.

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NUTRITION

269kcal
Protein
23.8g
Fat
12g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Cherry Tomatoes (150g)

8 Asparagus Spears (96g)

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Arrange the asparagus spears on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 10-12 minutes until tender.

  • 3

    In a small, oven-safe baking dish, combine the eggs and cottage cheese. Season with a pinch of salt and pepper.

  • 4

    Scatter the cherry tomatoes over the egg mixture.

  • 5

    Place the dish in the oven and bake for 12-15 minutes, or until the eggs are set to your preference.

  • 6

    Remove from the oven, let cool slightly, and enjoy a warm, protein-packed meal.

Baked 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.

Baked Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus and Cherry Tomatoes

Enjoy this vibrant, nutrient-packed dish featuring baked eggs and creamy cottage cheese mingled with the fresh burst of roasted cherry tomatoes and asparagus. Each bite delivers a delightful balance of textures, from the velvety eggs to the crisp, roasted veggies, all lightly drizzled with olive oil and seasoned to perfection.

NUTRITION

269kcal
Protein
23.8g
Fat
12g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1 cup Cherry Tomatoes (150g)

8 Asparagus Spears (96g)

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Arrange the asparagus spears on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 10-12 minutes until tender.

  • 3

    In a small, oven-safe baking dish, combine the eggs and cottage cheese. Season with a pinch of salt and pepper.

  • 4

    Scatter the cherry tomatoes over the egg mixture.

  • 5

    Place the dish in the oven and bake for 12-15 minutes, or until the eggs are set to your preference.

  • 6

    Remove from the oven, let cool slightly, and enjoy a warm, protein-packed meal.