Name: Sheet Pan Lemon Herb Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 3 oz ground turkey; 1 cup asparagus spears; 0.25 tbsp extra virgin olive oil; 0.25 cup nonfat plain Greek yogurt; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Eggs

Oven-roasted ground turkey and tender asparagus are topped with velvety eggs and a bright lemon-herb drizzle for a vibrant and protein-packed brunch.

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NUTRITION

Protein

55.3g

Fat

34.7g

Carbs

13.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

3 oz ground turkey

1 cup asparagus spears

0.25 tbsp extra virgin olive oil

0.25 cup nonfat plain Greek yogurt

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper.
2
Place the ground turkey and asparagus spears on the pan, breaking the turkey into small crumbles.
3
Drizzle with olive oil and season with garlic powder, sea salt, and black pepper.
4
Roast for 10 minutes until the turkey is mostly cooked through and asparagus is slightly tender.
5
Use a spoon to create four small wells in the mixture and carefully crack one egg into each well.
6
Return the pan to the oven for 6 to 8 minutes until the egg whites are opaque and set but the yolks remain runny.
7
In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and chopped parsley.
8
Remove from the oven and finish by dolloping the creamy lemon-herb sauce over the eggs before serving.