Fluffy 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.

Fluffy Scrambled Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Asparagus and Cherry Tomatoes

Enjoy a light yet protein-packed dish featuring fluffy scrambled eggs enriched with extra egg whites for an extra protein boost, paired with tender roasted asparagus spears and sweet burst cherry tomatoes. A drizzle of olive oil ties the dish together for a satisfying, nutrient-rich meal that's versatile enough for breakfast, lunch, or dinner.

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NUTRITION

164kcal
Protein
12.6g
Fat
9.7g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

6 asparagus spears

1/2 cup halved cherry tomatoes

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the asparagus and cherry tomatoes. Toss the asparagus spears with half the olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 10-12 minutes until tender.

  • 3

    While the asparagus is roasting, crack the eggs and measure out the egg whites into a bowl. Season with a pinch of salt and pepper.

  • 4

    Whisk together the eggs and egg whites until well combined and slightly frothy.

  • 5

    Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Pour in the egg mixture and allow it to set for a few seconds.

  • 6

    Gently stir the eggs with a spatula, forming soft curds. Remove the eggs from the heat when they are still slightly underdone, as they will continue to cook off the heat.

  • 7

    Plate the fluffy scrambled eggs alongside the roasted asparagus and cherry tomatoes, and serve immediately.

Fluffy 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.

Fluffy Scrambled Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Scrambled Eggs with Roasted Asparagus and Cherry Tomatoes

Enjoy a light yet protein-packed dish featuring fluffy scrambled eggs enriched with extra egg whites for an extra protein boost, paired with tender roasted asparagus spears and sweet burst cherry tomatoes. A drizzle of olive oil ties the dish together for a satisfying, nutrient-rich meal that's versatile enough for breakfast, lunch, or dinner.

NUTRITION

164kcal
Protein
12.6g
Fat
9.7g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

6 asparagus spears

1/2 cup halved cherry tomatoes

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the asparagus and cherry tomatoes. Toss the asparagus spears with half the olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 10-12 minutes until tender.

  • 3

    While the asparagus is roasting, crack the eggs and measure out the egg whites into a bowl. Season with a pinch of salt and pepper.

  • 4

    Whisk together the eggs and egg whites until well combined and slightly frothy.

  • 5

    Heat a non-stick skillet over medium-low heat and add the remaining olive oil. Pour in the egg mixture and allow it to set for a few seconds.

  • 6

    Gently stir the eggs with a spatula, forming soft curds. Remove the eggs from the heat when they are still slightly underdone, as they will continue to cook off the heat.

  • 7

    Plate the fluffy scrambled eggs alongside the roasted asparagus and cherry tomatoes, and serve immediately.