YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Asparagus
Oven-baked eggs and crisp asparagus spears roasted on a single sheet pan, served with hearty sprouted grain toast for a satisfying start to your morning.
INGREDIENTS
3 large eggs
0.75 cup liquid egg whites
1 cup asparagus spears
1 tsp extra virgin olive oil
0.5 oz feta cheese
1 slice sprouted grain bread
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a small rimmed sheet pan with parchment paper.
Snap the woody ends off the asparagus spears and toss them with olive oil, garlic powder, sea salt, and black pepper directly on the prepared pan.
Roast the asparagus for 8 minutes until they are slightly tender and vibrant green.
While the asparagus roasts, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined and frothy.
Remove the pan from the oven, push the asparagus spears to the outer edges, and carefully pour the egg mixture into the center of the pan.
Sprinkle the crumbled feta cheese evenly over the egg mixture.
Return the sheet pan to the oven and bake for 8 to 10 minutes, or until the eggs are completely set and fluffy.
While the eggs are finishing, toast the sprouted grain bread until golden and crisp.
Slice the sheet pan eggs into squares and serve immediately with the roasted asparagus and toast.