Name: Baked Eggs with Roasted Broccoli and Savory Protein Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cups broccoli florets; 1 tsp olive oil; 2 large eggs; 0.5 cup non-fat Greek yogurt; 0.5 scoop unflavored protein powder; 0.5 cup raspberries; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 clove garlic

Baked Eggs with Roasted Broccoli and Savory Protein Yogurt

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Broccoli and Savory Protein Yogurt

Crispy roasted broccoli florets serve as a bed for tender baked eggs, complemented by a zesty protein-packed yogurt sauce and sweet raspberries.

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NUTRITION

Protein

53.8g

Fat

16.8g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

2 cups broccoli florets

1 tsp olive oil

2 large eggs

0.5 cup non-fat Greek yogurt

0.5 scoop unflavored protein powder

0.5 cup raspberries

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the broccoli florets with olive oil, sea salt, and black pepper until evenly coated.
3
Spread the broccoli on the baking sheet and roast for 10 to 12 minutes until the edges are slightly charred.
4
Remove the tray and create two small wells in the broccoli pile, then carefully crack an egg into each well.
5
Return the tray to the oven and bake for another 8 minutes, or until the egg whites are opaque and yolks are cooked to your preference.
6
While the eggs bake, whisk together the Greek yogurt, protein powder, lemon juice, and minced garlic in a small bowl until smooth and creamy.
7
Plate the roasted broccoli and eggs, dollop with the savory yogurt sauce, and serve with fresh raspberries on the side.