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 bunch asparagus; 2 tsp extra virgin olive oil; 0.5 oz 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 farm-fresh eggs baked until set, finished with a savory dusting of aged parmesan for a vibrant and satisfying meal.

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NUTRITION

Protein

48.6g

Fat

29.7g

Carbs

13.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 bunch asparagus

2 tsp extra virgin olive oil

0.5 oz parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Snap the woody ends off the asparagus and place the spears on the baking sheet.
3
Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to coat evenly.
4
Roast the asparagus for 8 minutes until slightly tender and bright green.
5
Move the asparagus to the edges of the pan, then pour the liquid egg whites into the center and crack the whole eggs on top.
6
Sprinkle the grated parmesan cheese over the eggs and asparagus.
7
Return to the oven for 8-10 minutes until the egg whites are fully opaque and yolks are cooked to your preference.