Name: Sheet Pan Baked Eggs and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 2 large egg whites; 1 cup asparagus; 0.5 cup cherry tomatoes; 0.25 tbsp extra virgin olive oil; 0.13 cup grated parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs and Asparagus

Oven-roasted asparagus and juicy cherry tomatoes topped with cracked eggs and salty parmesan for a vibrant, protein-packed meal with a satisfyingly crisp texture.

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NUTRITION

Protein

47.1g

Fat

31.8g

Carbs

13.0g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 large egg whites

1 cup asparagus

0.5 cup cherry tomatoes

0.25 tbsp extra virgin olive oil

0.13 cup grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper.
2
Trim the woody ends off the asparagus and toss on the pan with halved cherry tomatoes, olive oil, sea salt, black pepper, and garlic powder.
3
Spread the vegetables in a single layer and roast for 8-10 minutes until the asparagus is slightly tender.
4
Remove the pan from the oven and create six small wells among the vegetables.
5
Carefully crack the whole eggs and egg whites into the wells and sprinkle the parmesan cheese over the entire tray.
6
Return to the oven for 5-8 minutes, or until the egg whites are set but the yolks remain runny.
7
Garnish with fresh chopped parsley before serving.