Sheet Pan 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.

Sheet Pan Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Asparagus and Cherry Tomatoes

Savor the simplicity of this sheet pan dish that combines protein-packed eggs with tender roasted asparagus and sweet, bursting cherry tomatoes. The dish offers a bright and satisfying flavor profile with a slight crunch and juicy finish, making it a perfect meal for any time of the day.

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NUTRITION

514kcal
Protein
40.3g
Fat
33g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 large eggs

1 cup asparagus

1 cup cherry tomatoes

1 tsp extra virgin olive oil

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and lightly grease a sheet pan with olive oil.

  • 2

    Trim the woody ends from the asparagus and place them on the sheet pan. Add the cherry tomatoes and drizzle with the remaining olive oil, sprinkling a pinch of salt and pepper over the vegetables.

  • 3

    Crack the eggs directly onto the vegetables, spacing them evenly across the pan.

  • 4

    Place the sheet pan in the oven and bake for about 10-12 minutes, or until the egg whites are just set but the yolks remain slightly runny (or cook longer if you prefer firmer yolks).

  • 5

    Remove from the oven and season with an extra pinch of salt and pepper if desired. Serve immediately and enjoy the blend of roasted veggies with perfectly baked eggs.

Sheet Pan 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.

Sheet Pan Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Asparagus and Cherry Tomatoes

Savor the simplicity of this sheet pan dish that combines protein-packed eggs with tender roasted asparagus and sweet, bursting cherry tomatoes. The dish offers a bright and satisfying flavor profile with a slight crunch and juicy finish, making it a perfect meal for any time of the day.

NUTRITION

514kcal
Protein
40.3g
Fat
33g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 large eggs

1 cup asparagus

1 cup cherry tomatoes

1 tsp extra virgin olive oil

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and lightly grease a sheet pan with olive oil.

  • 2

    Trim the woody ends from the asparagus and place them on the sheet pan. Add the cherry tomatoes and drizzle with the remaining olive oil, sprinkling a pinch of salt and pepper over the vegetables.

  • 3

    Crack the eggs directly onto the vegetables, spacing them evenly across the pan.

  • 4

    Place the sheet pan in the oven and bake for about 10-12 minutes, or until the egg whites are just set but the yolks remain slightly runny (or cook longer if you prefer firmer yolks).

  • 5

    Remove from the oven and season with an extra pinch of salt and pepper if desired. Serve immediately and enjoy the blend of roasted veggies with perfectly baked eggs.