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; 0.5 cup liquid egg whites; 1 cup asparagus spears; 1 oz parmesan cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh chives

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

Farm-fresh eggs baked in a savory custard of egg whites and sharp Parmesan, served alongside tender roasted asparagus spears with a vibrant sprinkle of fresh chives.

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NUTRITION

Protein

46.7g

Fat

28.7g

Carbs

11.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup asparagus spears

1 oz parmesan cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Toss the asparagus spears with olive oil, garlic powder, and a pinch of sea salt and black pepper on the prepared tray.
3
Roast the asparagus for 8-10 minutes until just tender and slightly charred at the tips.
4
While the asparagus roasts, whisk the liquid egg whites with half of the Parmesan cheese in a small bowl.
5
Pour the egg white mixture into a lightly greased oven-safe ramekin or small baking dish.
6
Gently crack the 3 whole eggs into the dish on top of the egg white mixture, taking care not to break the yolks.
7
Remove the asparagus from the oven and place the egg dish inside; bake for 10-12 minutes until the whites are set but the yolks remain runny.
8
Top the baked eggs with the remaining Parmesan, the roasted asparagus, and fresh chives before serving immediately.