Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup liquid egg whites; 1 cup asparagus spears; 1 tsp olive oil; 1 oz crumbled feta cheese; 0.5 cup non-fat Greek yogurt; 1 slice sprouted grain bread; 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-roasted asparagus and eggs baked until just set, served with a dollop of creamy Greek yogurt and toasted sprouted grain bread.

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NUTRITION

Protein

50.0g

Fat

22.4g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

1 cup asparagus spears

1 tsp olive oil

1 oz crumbled feta cheese

0.5 cup non-fat Greek yogurt

1 slice sprouted grain bread

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 and lightly grease a small oven-safe baking dish.
2
Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, black pepper, and garlic powder on a parchment-lined baking sheet.
3
Roast the asparagus for 8 minutes until they are bright green and slightly tender.
4
While the asparagus is roasting, pour the liquid egg whites into the prepared baking dish and carefully crack the whole eggs on top of the whites.
5
Sprinkle the crumbled feta cheese over the eggs and place the dish in the oven next to the asparagus tray.
6
Bake for an additional 10-12 minutes until the egg whites are fully opaque and set, but the yolks remain slightly runny.
7
Toast the slice of sprouted grain bread until golden and crisp.
8
Plate the roasted asparagus alongside the baked eggs, serving with a side of non-fat Greek yogurt and the toasted bread.