Baked Eggs with Roasted Asparagus

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

Baked Eggs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus

Oven-roasted asparagus spears topped with protein-rich baked eggs and tangy feta cheese, creating a vibrant and savory morning feast.

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NUTRITION

529kcal
Protein
53.6g
Fat
28.1g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup asparagus spears

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a small oven-safe baking dish with the extra virgin olive oil.

  • 2

    Trim the woody ends off the asparagus spears and lay them in a single layer at the bottom of the prepared baking dish.

  • 3

    Sprinkle the asparagus with half of the sea salt, black pepper, and garlic powder, then roast in the oven for 8 minutes until slightly tender.

  • 4

    In a small bowl, whisk together the liquid egg whites with the remaining sea salt, black pepper, and garlic powder until well combined.

  • 5

    Remove the dish from the oven and pour the seasoned egg whites evenly over the roasted asparagus spears.

  • 6

    Carefully crack the three whole eggs on top of the egg white mixture, spacing them out evenly across the dish.

  • 7

    Return the dish to the oven and bake for another 10-12 minutes, or until the whites are fully set and the yolks are cooked to your desired level of firmness.

  • 8

    Remove from the oven, crumble the feta cheese over the top, and garnish with a dollop of non-fat Greek yogurt and fresh chives before serving.

Baked Eggs with Roasted Asparagus

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

Baked Eggs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus

Oven-roasted asparagus spears topped with protein-rich baked eggs and tangy feta cheese, creating a vibrant and savory morning feast.

NUTRITION

529kcal
Protein
53.6g
Fat
28.1g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup asparagus spears

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a small oven-safe baking dish with the extra virgin olive oil.

  • 2

    Trim the woody ends off the asparagus spears and lay them in a single layer at the bottom of the prepared baking dish.

  • 3

    Sprinkle the asparagus with half of the sea salt, black pepper, and garlic powder, then roast in the oven for 8 minutes until slightly tender.

  • 4

    In a small bowl, whisk together the liquid egg whites with the remaining sea salt, black pepper, and garlic powder until well combined.

  • 5

    Remove the dish from the oven and pour the seasoned egg whites evenly over the roasted asparagus spears.

  • 6

    Carefully crack the three whole eggs on top of the egg white mixture, spacing them out evenly across the dish.

  • 7

    Return the dish to the oven and bake for another 10-12 minutes, or until the whites are fully set and the yolks are cooked to your desired level of firmness.

  • 8

    Remove from the oven, crumble the feta cheese over the top, and garnish with a dollop of non-fat Greek yogurt and fresh chives before serving.