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; 0.75 cup egg whites; 1.5 cups asparagus; 1 oz feta cheese; 1 tsp olive oil; 0.25 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 tbsp fresh dill

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

Tender asparagus spears roasted until charred then baked with protein-rich eggs and finished with a creamy dollop of yogurt and tangy feta.

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NUTRITION

Protein

47.5g

Fat

22.4g

Carbs

14.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup egg whites

1.5 cups asparagus

1 oz feta cheese

1 tsp olive oil

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh dill

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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
Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper directly on a baking sheet.
3
Roast the asparagus for 8 to 10 minutes until they are tender and slightly charred at the tips.
4
Remove the asparagus from the oven and arrange them in an even layer in your oven-safe skillet.
5
Pour the liquid egg whites over the asparagus, then carefully crack the two whole eggs on top, keeping the yolks intact.
6
Place the skillet back into the oven and bake for 10 to 12 minutes, or until the whites are completely opaque and set, but the yolks are still soft.
7
Remove from the oven and top with a dollop of Greek yogurt, crumbled feta cheese, a squeeze of lemon juice, and fresh dill before serving.