Name: Baked Eggs with Roasted Asparagus
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 oz Feta cheese; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Fresh parsley

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

Oven-roasted asparagus and juicy cherry tomatoes baked with protein-rich eggs and salty feta for a vibrant, savory morning meal.

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NUTRITION

Protein

54.9g

Fat

26.6g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 cup Liquid egg whites

1 cup Asparagus

0.5 cup Cherry tomatoes

1 oz Feta cheese

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and lightly grease a small baking dish with a touch of olive oil.
2
Trim the woody ends off the asparagus and cut into 2-inch pieces, then place them in the dish with halved cherry tomatoes.
3
Drizzle with 1 teaspoon of olive oil and season with sea salt, black pepper, and garlic powder, tossing to coat evenly.
4
Roast the vegetables for 10 minutes until they begin to soften and the tomatoes slightly blister.
5
Remove the dish from the oven, pour in the liquid egg whites, and carefully crack the whole eggs on top.
6
Sprinkle the crumbled feta cheese over the eggs and return to the oven for 10-12 minutes until the whites are set but yolks remain slightly runny.
7
Garnish with fresh chopped parsley and serve immediately while hot.