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 egg whites; 1 cup asparagus; 0.5 cup cherry tomatoes; 1 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh chives

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

Tender asparagus and juicy cherry tomatoes are roasted before being baked with protein-rich eggs in this vibrant, savory skillet.

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NUTRITION

Protein

49.6g

Fat

29.5g

Carbs

12.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup egg whites

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In an oven-safe cast iron skillet, toss the asparagus and cherry tomatoes with olive oil, sea salt, black pepper, and garlic powder.
3
Roast the vegetables in the oven for 10 minutes until the asparagus is slightly tender and the tomatoes begin to blister.
4
Carefully remove the skillet from the oven and pour the egg whites evenly over the roasted vegetables.
5
Crack the three whole eggs into the skillet, spacing them apart so they sit on top of the egg white and vegetable mixture.
6
Return the skillet to the oven and bake for 8 to 10 minutes until the whites are fully set but the yolks are still slightly runny.
7
Garnish the skillet with freshly chopped chives and serve immediately while hot.