Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 1 cup asparagus spears; 0.5 cup plain non-fat Greek yogurt; 1.5 oz feta 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 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

Farm-fresh eggs baked until just set over a bed of tender-crisp roasted asparagus, finished with a creamy dollop of Greek yogurt and salty feta.

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NUTRITION

Protein

57.4g

Fat

34.7g

Carbs

19.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup asparagus spears

0.5 cup plain non-fat Greek yogurt

1.5 oz feta 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 dill

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, black pepper, and garlic powder.
3
Roast the asparagus for 8 minutes until they start to soften but remain vibrant.
4
Use a fork to arrange the asparagus into four small circular nests on the baking sheet.
5
Carefully crack one egg into the center of each asparagus nest.
6
Return to the oven and bake for 8 to 10 minutes until the egg whites are opaque and yolks are still slightly runny.
7
Serve immediately topped with Greek yogurt, crumbled feta, and chopped fresh dill.