Name: Creamy Scrambled Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 large eggs; 0.5 cup non-fat Greek yogurt; 1 cup asparagus spears; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh chives

Creamy Scrambled Eggs with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Roasted Asparagus

Whisked eggs scrambled with creamy Greek yogurt and served with roasted asparagus spears for a vibrant, protein-packed meal.

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NUTRITION

Protein

55.3g

Fat

30.3g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

0.5 cup non-fat Greek yogurt

1 cup asparagus spears

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2
Trim the tough ends of the asparagus and toss the spears on the sheet with the olive oil, sea salt, and black pepper.
3
Roast the asparagus for 10-12 minutes until they are crisp-tender and slightly golden.
4
In a medium bowl, whisk the eggs and non-fat Greek yogurt together until the mixture is completely smooth and pale yellow.
5
Place a non-stick skillet over medium-low heat and pour in the egg mixture.
6
Using a silicone spatula, gently stir the eggs to create soft, creamy curds, removing from the heat while they still look slightly moist.
7
Serve the creamy scrambled eggs immediately alongside the roasted asparagus spears.
8
Garnish the plate with finely chopped fresh chives for a pop of color and flavor.