Name: Sheet Pan Lemon Herb Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup liquid egg whites; 0.5 tbsp extra virgin olive oil; 1 cup baby spinach; 0.5 cup asparagus spears; 1 oz feta cheese; 1 tsp lemon zest; 1 tbsp fresh dill; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Sheet pan eggs baked with vibrant asparagus and fresh herbs, finished with a bright lemon zest and creamy feta for a refreshing morning bite.

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NUTRITION

Protein

52.1g

Fat

29.7g

Carbs

10.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

0.5 tbsp extra virgin olive oil

1 cup baby spinach

0.5 cup asparagus spears

1 oz feta cheese

1 tsp lemon zest

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 375°F (190°C) and grease a small rimmed sheet pan with the extra virgin olive oil.
2
In a large mixing bowl, whisk together the whole eggs and liquid egg whites until the mixture is light and frothy.
3
Roughly chop the asparagus spears and layer them onto the sheet pan along with the fresh baby spinach.
4
Carefully pour the egg mixture over the vegetables, ensuring they are evenly distributed across the pan.
5
Sprinkle the sea salt, black pepper, fresh dill, and lemon zest over the top of the eggs.
6
Finish by crumbling the feta cheese over the surface.
7
Bake for 15 to 18 minutes, or until the eggs are completely set in the center and slightly golden on the edges.
8
Remove from the oven, let cool for two minutes, then slice into large squares and serve.