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 liquid egg whites; 1 cup asparagus; 1 tbsp extra virgin olive oil; 1 tbsp grated parmesan cheese; 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 spears and protein-packed egg whites baked with whole eggs until the yolks are velvety and golden.

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NUTRITION

Protein

50.5g

Fat

31.2g

Carbs

9.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

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 (200°C) and prepare a small rimmed baking sheet or oven-safe dish.
2
Trim the woody ends off the asparagus and place the spears on the baking sheet.
3
Drizzle the asparagus with extra virgin olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to coat evenly.
4
Roast the asparagus in the oven for 8 minutes until they begin to soften and turn bright green.
5
Remove the pan from the oven and move the asparagus to the edges to create a space in the center.
6
Pour the liquid egg whites into the center of the pan, then carefully crack the three whole eggs on top of the whites.
7
Return the pan to the oven and bake for another 8 to 10 minutes, or until the whites are fully set but the yolks remain slightly runny.
8
Remove from the oven, sprinkle with the grated parmesan cheese, and serve immediately while warm.