NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup liquid egg whites

1 cup asparagus spears

0.5 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

1 slice sprouted grain bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends of the asparagus spears and halve the cherry tomatoes.

• 3

  Place the asparagus and tomatoes in a small oven-safe skillet or baking dish and toss with olive oil, sea salt, black pepper, and dried oregano.

• 4

  Roast the vegetables in the oven for 8-10 minutes until the asparagus is bright green and slightly tender.

• 5

  Remove the dish from the oven and use a spoon to create two small wells among the vegetables.

• 6

  Pour the liquid egg whites evenly over the vegetables, then carefully crack the two whole eggs into the prepared wells.

• 7

  Sprinkle the crumbled feta cheese over the top of the egg and vegetable mixture.

• 8

  Return the dish to the oven and bake for another 8-12 minutes, or until the egg whites are fully set but the yolks remain soft.

• 9

  While the eggs bake, toast the slice of sprouted grain bread.

• 10

  Serve the baked eggs and roasted vegetables immediately with the toast on the side.