YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Oven-baked eggs and egg whites nestled in a bed of tender roasted asparagus, finished with a dollop of creamy Greek yogurt and a savory sprinkle of parmesan.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
1 cup asparagus spears
1 tsp extra virgin olive oil
0.25 cup non-fat Greek yogurt
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place the spears on a small baking sheet.
Drizzle the asparagus with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to coat evenly.
Roast the asparagus for 8 minutes until they are bright green and slightly tender.
While the asparagus roasts, whisk together the liquid egg whites and non-fat Greek yogurt in a small bowl until the mixture is smooth and well-combined.
Remove the baking sheet from the oven and transfer the asparagus to a small, lightly greased oven-safe baking dish or ramekin.
Pour the egg white and yogurt mixture over the roasted asparagus.
Carefully crack the 3 whole eggs on top of the mixture, spacing them out and keeping the yolks intact.
Sprinkle the grated parmesan cheese over the top of the dish.
Return the dish to the oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from the oven and let cool for one minute before serving directly from the dish.