Name: Baked Eggs with Roasted Asparagus and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 cup liquid egg whites; 1 cup asparagus; 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; 1 tbsp fresh chives

Baked 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

Baked Eggs with Roasted Asparagus and Tomatoes

Oven-roasted asparagus and juicy cherry tomatoes baked into a protein-packed egg base for a vibrant, savory start to your morning.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.5g

Fat

20g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup asparagus

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

1 tbsp fresh chives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and cut the spears into 1-inch pieces. Halve the cherry tomatoes.
3
Place the asparagus and tomatoes in a small oven-safe skillet or ceramic baking dish. Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder. Toss to coat evenly.
4
Roast the vegetables in the oven for 8-10 minutes until the asparagus is bright green and the tomatoes begin to soften.
5
While the vegetables roast, whisk together the 3 whole eggs and the 1 cup of liquid egg whites in a medium bowl until well combined and slightly frothy.
6
Remove the skillet from the oven and carefully pour the egg mixture over the roasted vegetables.
7
Return the skillet to the oven and bake for 12-15 minutes, or until the eggs are set in the center and slightly puffed.
8
Garnish with fresh chopped chives and serve immediately.