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 asparagus spears; 1 oz feta cheese; 0.5 cup non-fat Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 1 tbsp fresh dill

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 spears topped with protein-rich eggs and tangy feta, baked until the yolks are velvety and served with a dollop of herbed Greek yogurt.

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NUTRITION

Protein

51.8g

Fat

28.5g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup asparagus spears

1 oz feta cheese

0.5 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp fresh dill

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Trim the tough, woody ends off the asparagus and spread the spears across the baking sheet.
3
Drizzle the asparagus with extra virgin olive oil and season with sea salt and black pepper, tossing to coat evenly.
4
Roast the asparagus in the oven for 8 minutes until they are just beginning to soften.
5
Remove the sheet from the oven and use a spatula to create four small nests within the asparagus piles.
6
Carefully crack one egg into each nest, then sprinkle the crumbled feta and red pepper flakes over the entire tray.
7
Return the pan to the oven and bake for another 6 to 8 minutes, or until the egg whites are fully set but the yolks remain soft.
8
While the eggs finish, stir the chopped fresh dill into the Greek yogurt in a small serving bowl.
9
Serve the roasted asparagus and eggs immediately with the herbed yogurt on the side for dipping or dolloping.