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; 0.5 cup liquid egg whites; 1 cup asparagus spears; 1 oz feta cheese; 0.5 tbsp extra virgin olive oil; 0.5 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 1 tsp lemon zest

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 asparagus and eggs cooked until the whites are set and yolks remain velvety, topped with salty feta and a bright hint of lemon zest.

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NUTRITION

Protein

52.1g

Fat

29.1g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup asparagus spears

1 oz feta cheese

0.5 tbsp extra virgin olive oil

0.5 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tsp lemon zest

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PREPARATION

1
Preheat your oven to 400°F (200°C) and prepare a small oven-safe skillet or ceramic baking dish.
2
Snap the woody ends off the asparagus and place the spears in the dish, tossing with olive oil, sea salt, and black pepper.
3
Roast the asparagus for 8 minutes until it begins to soften and turn a vibrant green.
4
Carefully pour the liquid egg whites over the asparagus, then crack the whole eggs on top, spacing them evenly.
5
Sprinkle the crumbled feta cheese and red pepper flakes over the eggs.
6
Bake for another 8 to 10 minutes until the egg whites are fully opaque and the yolks are still soft and velvety.
7
Remove from the oven, garnish with fresh lemon zest, and serve alongside a dollop of Greek yogurt for a protein-packed finish.