Herb-Baked Eggs with Roasted Asparagus and Bell Peppers

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

Herb-Baked Eggs with Roasted Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Baked Eggs with Roasted Asparagus and Bell Peppers

Savor the warmth of perfectly baked eggs nestled among tender roasted asparagus and vibrant bell peppers. Infused with fresh herbs and a drizzle of olive oil, this dish is a delightful blend of savory flavors and crisp textures, making it an ideal meal for breakfast, lunch, or dinner.

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NUTRITION

373kcal
Protein
32.9g
Fat
20g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g total)

3 egg whites (approx. 99g total)

1 cup asparagus (134g)

1 medium red bell pepper (119g)

1 teaspoon olive oil (4.5g)

1 tablespoon mixed herbs

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Prepare a baking tray by lightly coating it with olive oil.

  • 3

    Wash and trim the asparagus, and slice the bell pepper into strips.

  • 4

    Toss the asparagus and bell pepper with a drizzle of olive oil, mixed herbs, salt, and pepper.

  • 5

    Spread the vegetables evenly on the baking tray and roast in the oven for 10-12 minutes until tender and slightly charred.

  • 6

    While the vegetables roast, crack the whole eggs into a bowl and add the egg whites. Whisk gently until combined.

  • 7

    Pour the egg mixture over the roasted vegetables in the baking tray.

  • 8

    Return the tray to the oven and bake for an additional 10-12 minutes, or until the eggs are set to your desired consistency.

  • 9

    Remove from the oven, season with additional salt and pepper if desired, and serve warm.

Herb-Baked Eggs with Roasted Asparagus and Bell Peppers

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

Herb-Baked Eggs with Roasted Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Baked Eggs with Roasted Asparagus and Bell Peppers

Savor the warmth of perfectly baked eggs nestled among tender roasted asparagus and vibrant bell peppers. Infused with fresh herbs and a drizzle of olive oil, this dish is a delightful blend of savory flavors and crisp textures, making it an ideal meal for breakfast, lunch, or dinner.

NUTRITION

373kcal
Protein
32.9g
Fat
20g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (150g total)

3 egg whites (approx. 99g total)

1 cup asparagus (134g)

1 medium red bell pepper (119g)

1 teaspoon olive oil (4.5g)

1 tablespoon mixed herbs

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Prepare a baking tray by lightly coating it with olive oil.

  • 3

    Wash and trim the asparagus, and slice the bell pepper into strips.

  • 4

    Toss the asparagus and bell pepper with a drizzle of olive oil, mixed herbs, salt, and pepper.

  • 5

    Spread the vegetables evenly on the baking tray and roast in the oven for 10-12 minutes until tender and slightly charred.

  • 6

    While the vegetables roast, crack the whole eggs into a bowl and add the egg whites. Whisk gently until combined.

  • 7

    Pour the egg mixture over the roasted vegetables in the baking tray.

  • 8

    Return the tray to the oven and bake for an additional 10-12 minutes, or until the eggs are set to your desired consistency.

  • 9

    Remove from the oven, season with additional salt and pepper if desired, and serve warm.