Sheet Pan Roasted Eggs with Asparagus and Sweet Potatoes

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

Sheet Pan Roasted Eggs with Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs with Asparagus and Sweet Potatoes

A vibrant and satisfying sheet pan meal featuring perfectly roasted eggs nestled among tender asparagus spears and caramelized sweet potatoes, lightly drizzled with olive oil for an extra hint of richness. This wholesome dish offers a delightful balance of protein, fiber, and natural sweetness, making it a versatile option for any meal of the day.

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NUTRITION

503kcal
Protein
37.1g
Fat
29.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs

1 cup chopped Asparagus

1/2 medium Sweet Potato

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Chop the asparagus into bite-sized pieces and cube the sweet potato. Place them on the sheet pan.

  • 3

    Drizzle the olive oil over the vegetables and season with salt and pepper to taste. Toss gently to coat evenly.

  • 4

    Create small wells among the vegetables on the sheet pan, and carefully crack one egg into each well. If needed, adjust the positioning or add extra vegetables to create space.

  • 5

    Place the sheet pan in the oven and roast for 12-15 minutes until the egg whites have set but the yolks remain slightly runny. If you prefer firmer yolks, roast for 2-3 minutes longer.

  • 6

    Remove from the oven, let cool for a minute, and serve warm.

Sheet Pan Roasted Eggs with Asparagus and Sweet Potatoes

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

Sheet Pan Roasted Eggs with Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs with Asparagus and Sweet Potatoes

A vibrant and satisfying sheet pan meal featuring perfectly roasted eggs nestled among tender asparagus spears and caramelized sweet potatoes, lightly drizzled with olive oil for an extra hint of richness. This wholesome dish offers a delightful balance of protein, fiber, and natural sweetness, making it a versatile option for any meal of the day.

NUTRITION

503kcal
Protein
37.1g
Fat
29.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 Large Eggs

1 cup chopped Asparagus

1/2 medium Sweet Potato

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Chop the asparagus into bite-sized pieces and cube the sweet potato. Place them on the sheet pan.

  • 3

    Drizzle the olive oil over the vegetables and season with salt and pepper to taste. Toss gently to coat evenly.

  • 4

    Create small wells among the vegetables on the sheet pan, and carefully crack one egg into each well. If needed, adjust the positioning or add extra vegetables to create space.

  • 5

    Place the sheet pan in the oven and roast for 12-15 minutes until the egg whites have set but the yolks remain slightly runny. If you prefer firmer yolks, roast for 2-3 minutes longer.

  • 6

    Remove from the oven, let cool for a minute, and serve warm.