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 a vibrant, nutrient-packed dish where tender roasted asparagus and sweet cherry tomatoes form the perfect bed for baked eggs, enhanced by a cool dollop of low-fat cottage cheese. This meal delivers a beautifully balanced blend of flavors, textures, and colors, making it an ideal start (or even a light lunch/dinner) that’s both satisfying and clean.

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NUTRITION

472kcal
Protein
42.5g
Fat
26.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g total)

1 cup chopped Asparagus (134g)

1 cup Cherry Tomatoes (150g)

1 tsp Olive Oil (4.5g)

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

Salt, Pepper, Garlic Powder (to taste)

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PREPARATION

  • 1

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

  • 2

    On a baking sheet, toss the asparagus and cherry tomatoes with olive oil, salt, pepper, and a sprinkle of garlic powder until evenly coated.

  • 3

    Arrange the vegetables in a single layer and roast in the oven for 10-12 minutes or until tender.

  • 4

    Meanwhile, crack the eggs into a small, oven-safe dish or individual ramekins. Season with a pinch of salt and pepper.

  • 5

    Once the vegetables are roasted, nestle them around the eggs in the baking dish.

  • 6

    Place the dish back into the oven and bake for an additional 10-15 minutes, or until the eggs reach your desired level of doneness.

  • 7

    Remove from the oven, top with dollops of low-fat cottage cheese, and serve warm.

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 a vibrant, nutrient-packed dish where tender roasted asparagus and sweet cherry tomatoes form the perfect bed for baked eggs, enhanced by a cool dollop of low-fat cottage cheese. This meal delivers a beautifully balanced blend of flavors, textures, and colors, making it an ideal start (or even a light lunch/dinner) that’s both satisfying and clean.

NUTRITION

472kcal
Protein
42.5g
Fat
26.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (200g total)

1 cup chopped Asparagus (134g)

1 cup Cherry Tomatoes (150g)

1 tsp Olive Oil (4.5g)

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

Salt, Pepper, Garlic Powder (to taste)

PREPARATION

  • 1

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

  • 2

    On a baking sheet, toss the asparagus and cherry tomatoes with olive oil, salt, pepper, and a sprinkle of garlic powder until evenly coated.

  • 3

    Arrange the vegetables in a single layer and roast in the oven for 10-12 minutes or until tender.

  • 4

    Meanwhile, crack the eggs into a small, oven-safe dish or individual ramekins. Season with a pinch of salt and pepper.

  • 5

    Once the vegetables are roasted, nestle them around the eggs in the baking dish.

  • 6

    Place the dish back into the oven and bake for an additional 10-15 minutes, or until the eggs reach your desired level of doneness.

  • 7

    Remove from the oven, top with dollops of low-fat cottage cheese, and serve warm.