Name: Eggs with Roasted Asparagus and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup asparagus spears, trimmed; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp dried oregano; 2 whole large eggs; 1.5 cup liquid egg whites

Eggs with Roasted Asparagus and Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Eggs with Roasted Asparagus and Tomatoes

Oven-roasted asparagus and juicy cherry tomatoes served alongside a protein-packed egg scramble seasoned with aromatic Mediterranean herbs.

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NUTRITION

Protein

56.2g

Fat

15.7g

Carbs

12.6g

SERVINGS

1 serving

INGREDIENTS

1 cup asparagus spears, trimmed

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

2 whole large eggs

1.5 cup liquid egg whites

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Place the trimmed asparagus and cherry tomatoes on the baking sheet, then drizzle with olive oil and sprinkle with half of the salt, pepper, garlic powder, and oregano.
3
Toss the vegetables to coat evenly and roast for 12 to 15 minutes until the asparagus is tender and the tomatoes have just begun to burst.
4
While the vegetables roast, whisk the whole eggs and liquid egg whites together in a medium bowl with the remaining seasonings.
5
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
6
Cook the eggs, stirring occasionally with a silicone spatula, until they are softly scrambled and fully set.
7
Transfer the high-protein eggs to a plate and serve immediately with the roasted Mediterranean vegetables on the side.