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; 0.75 cup egg whites; 1 cup asparagus; 0.5 cup cherry tomatoes; 1 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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-baked eggs nestled in a bed of tender-crisp roasted asparagus and juicy cherry tomatoes, topped with a sprinkle of salty feta cheese.

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NUTRITION

Protein

44.4g

Fat

27g

Carbs

12.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup egg whites

1 cup asparagus

0.5 cup cherry tomatoes

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small rimmed baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and slice the cherry tomatoes in half.
3
Place the asparagus and tomatoes on the baking sheet and toss with olive oil, sea salt, black pepper, and garlic powder.
4
Roast the vegetables for 8 minutes until they just begin to soften and the tomatoes start to blister.
5
Remove the pan from the oven and use a spatula to create three small wells within the vegetable mixture.
6
Carefully pour the egg whites into the wells first, then crack one whole egg into each center.
7
Sprinkle the crumbled feta cheese evenly over the eggs and roasted vegetables.
8
Return the pan to the oven and bake for 8 to 10 minutes until the egg whites are fully set and the yolks are still slightly jammy.
9
Serve immediately while the vegetables are hot and the eggs are fresh from the oven.