YOUR SOLIN GENERATED RECIPE
Cheesy Baked Eggs with Roasted Asparagus
Eggs baked with creamy Greek yogurt and sharp cheddar until bubbly, served alongside crisp-tender roasted asparagus and toasted sprouted grain bread.
INGREDIENTS
2 large eggs
0.5 cup egg whites
0.5 cup non-fat Greek yogurt
0.5 oz sharp cheddar cheese
1 cup asparagus
1 tsp extra virgin olive oil
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a small oven-safe ramekin or baking dish.
Trim the woody ends off the asparagus and toss the spears on a baking sheet with the olive oil, half of the sea salt, and half of the black pepper.
In a medium mixing bowl, whisk together the whole eggs, egg whites, Greek yogurt, garlic powder, and the remaining salt and pepper until the mixture is smooth and well combined.
Pour the egg mixture into the prepared baking dish and sprinkle the shredded sharp cheddar cheese evenly over the top.
Place both the asparagus baking sheet and the egg dish into the oven on the center rack.
Roast the asparagus for 12-15 minutes until tender and slightly charred, while baking the eggs for 15-18 minutes until the center is set and the cheese is golden brown.
While the eggs and vegetables finish cooking, toast the slice of sprouted grain bread until golden.
Remove the dishes from the oven and serve the cheesy baked eggs immediately with the roasted asparagus and toast on the side.