YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Eggs
Whisked eggs and whites baked on a sheet pan with vibrant asparagus and burst tomatoes, finished with a bright lemon-herb drizzle.
INGREDIENTS
4 large Eggs
0.5 cup Liquid egg whites
0.25 cup Nonfat Greek yogurt
1 cup Asparagus spears
0.5 cup Cherry tomatoes
0.25 tbsp Extra virgin olive oil
0.5 oz Feta cheese
1 tsp Lemon zest
1 tbsp Fresh parsley
1 tbsp Fresh chives
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
PREPARATION
Preheat your oven to 400°F and line a rimmed sheet pan with parchment paper for easy cleanup.
Trim the woody ends off the asparagus spears and slice the cherry tomatoes in half.
Place the asparagus and tomatoes on the sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
Roast the vegetables for 8 minutes until they begin to soften.
While vegetables roast, whisk together the whole eggs, liquid egg whites, Greek yogurt, and lemon zest in a medium bowl until the mixture is smooth and combined.
Remove the pan from the oven, push the vegetables slightly toward the edges, and carefully pour the egg mixture onto the center of the pan.
Sprinkle the feta cheese over the top and return the pan to the oven for 10-12 minutes or until the eggs are fully set.
Garnish the baked eggs with fresh parsley, chives, and a bright squeeze of lemon juice before slicing into squares and serving.