Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup asparagus; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup liquid egg whites; 3 large eggs; 0.5 oz feta cheese; 1 tbsp fresh dill; 0.5 cup non-fat Greek yogurt

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 farm-fresh eggs baked in a skillet until the whites are perfectly set and the yolks remain velvety.

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NUTRITION

Protein

50.1g

Fat

22.1g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

1 cup asparagus

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup liquid egg whites

3 large eggs

0.5 oz feta cheese

1 tbsp fresh dill

0.5 cup non-fat Greek yogurt

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and cut the spears into 2-inch pieces.
3
Toss the asparagus with olive oil, sea salt, and black pepper directly in a small oven-safe cast-iron skillet.
4
Roast the asparagus for 8 minutes until it is slightly tender and bright green.
5
Remove the skillet from the oven and pour the liquid egg whites evenly over the roasted asparagus.
6
Carefully crack the 4 whole eggs on top of the mixture, spacing them out evenly across the skillet.
7
Sprinkle the crumbled feta cheese around the eggs and return the skillet to the oven.
8
Bake for 8 to 10 minutes, or until the egg whites are opaque and the yolks are still soft to the touch.
9
Garnish with fresh chopped dill and serve immediately with a side of Greek yogurt for added creaminess.