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; 0.75 cup liquid egg whites; 1 cup asparagus spears; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 oz feta 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 and juicy tomatoes topped with protein-rich baked eggs and tangy feta cheese for a vibrant and savory meal.

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NUTRITION

Protein

47.0g

Fat

27.1g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 oz feta 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 line a small baking dish or sheet pan with parchment paper.
2
Trim the woody ends off the asparagus and halve the cherry tomatoes.
3
Toss the asparagus and tomatoes directly on the pan with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
4
Roast the vegetables for 8 minutes until the asparagus is slightly tender and the tomatoes begin to soften.
5
Remove the pan from the oven and create small wells among the vegetables; pour the liquid egg whites into the base of the pan and crack the whole eggs into the wells.
6
Sprinkle the crumbled feta cheese over the top of the eggs and vegetables.
7
Return the pan to the oven and bake for another 8 to 10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
8
Serve immediately while hot and seasoned to perfection.