Baked Eggs with Roasted Asparagus, Cherry Tomatoes, and Fresh Herbs

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

Baked Eggs with Roasted Asparagus, Cherry Tomatoes, and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus, Cherry Tomatoes, and Fresh Herbs

Enjoy a light yet satisfying dish featuring baked eggs nestled among tender roasted asparagus and sweet cherry tomatoes, accented with a medley of fresh herbs. This dish provides a balanced burst of flavor with a gentle hint of olive oil, perfect for any meal of the day.

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NUTRITION

355kcal
Protein
35.3g
Fat
20.1g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (approx. 150g)

4 egg whites (approx. 132g)

6 asparagus spears (approx. 90g)

1/2 cup halved cherry tomatoes (approx. 75g)

1 tsp olive oil

2 tbsp mixed fresh herbs (parsley & basil)

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Trim the tough ends from the asparagus and place them on a baking sheet. Scatter the cherry tomatoes around the asparagus.

  • 3

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

  • 4

    Roast the vegetables in the oven for 10-12 minutes until they begin to soften.

  • 5

    Meanwhile, in an oven-safe baking dish, crack the whole eggs and add the egg whites. Season lightly with salt and pepper, and sprinkle the chopped fresh herbs on top.

  • 6

    Once the vegetables are roasted, arrange them around or on top of the eggs in the baking dish.

  • 7

    Place the baking dish back into the oven and bake for an additional 8-10 minutes, or until the eggs are set to your liking.

  • 8

    Remove from the oven and serve immediately.

Baked Eggs with Roasted Asparagus, Cherry Tomatoes, and Fresh Herbs

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

Baked Eggs with Roasted Asparagus, Cherry Tomatoes, and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus, Cherry Tomatoes, and Fresh Herbs

Enjoy a light yet satisfying dish featuring baked eggs nestled among tender roasted asparagus and sweet cherry tomatoes, accented with a medley of fresh herbs. This dish provides a balanced burst of flavor with a gentle hint of olive oil, perfect for any meal of the day.

NUTRITION

355kcal
Protein
35.3g
Fat
20.1g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs (approx. 150g)

4 egg whites (approx. 132g)

6 asparagus spears (approx. 90g)

1/2 cup halved cherry tomatoes (approx. 75g)

1 tsp olive oil

2 tbsp mixed fresh herbs (parsley & basil)

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim the tough ends from the asparagus and place them on a baking sheet. Scatter the cherry tomatoes around the asparagus.

  • 3

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

  • 4

    Roast the vegetables in the oven for 10-12 minutes until they begin to soften.

  • 5

    Meanwhile, in an oven-safe baking dish, crack the whole eggs and add the egg whites. Season lightly with salt and pepper, and sprinkle the chopped fresh herbs on top.

  • 6

    Once the vegetables are roasted, arrange them around or on top of the eggs in the baking dish.

  • 7

    Place the baking dish back into the oven and bake for an additional 8-10 minutes, or until the eggs are set to your liking.

  • 8

    Remove from the oven and serve immediately.