Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 1 cup asparagus; 1 oz feta cheese; 1 tsp olive oil; 1 tsp grass-fed ghee; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus

Oven-roasted asparagus and farm-fresh eggs baked to perfection with salty feta, creating a creamy and vibrant morning dish.

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NUTRITION

Protein

46.1g

Fat

31.4g

Carbs

9.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup asparagus

1 oz feta cheese

1 tsp olive oil

1 tsp grass-fed ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
3
Roast the asparagus for 8 minutes until they are bright green and slightly tender.
4
While the asparagus roasts, grease a small cast-iron skillet or oven-safe dish with the grass-fed ghee.
5
Pour the liquid egg whites into the skillet, then carefully crack the whole eggs on top, spacing them evenly.
6
Remove the asparagus from the oven and nestle the spears into the egg whites around the whole yolks.
7
Sprinkle the feta cheese and red pepper flakes over the top.
8
Return the skillet to the oven and bake for 10-12 minutes, or until the whites are opaque and the yolks are still soft and jammy.