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 feta cheese; 0.25 cup nonfat Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp 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

Sheet-pan roasted asparagus paired with protein-rich baked eggs and tangy feta for a vibrant, savory meal that is perfectly tender.

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NUTRITION

Protein

51.6g

Fat

26.7g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup asparagus spears

1 oz feta cheese

0.25 cup nonfat Greek yogurt

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh dill

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears directly on the pan with olive oil, sea salt, black pepper, and garlic powder.
3
Spread the asparagus in a single layer and roast for 8 minutes until they begin to soften.
4
Remove the pan from the oven and use a spatula to create three small wells among the asparagus spears.
5
Pour the liquid egg whites evenly into the three wells, then carefully crack one whole egg into each space.
6
Sprinkle the crumbled feta cheese over the eggs and asparagus, then return the pan to the oven.
7
Bake for 8 to 10 minutes until the egg whites are set and opaque but the yolks remain slightly runny.
8
Garnish with fresh dill and serve immediately with a dollop of nonfat Greek yogurt on the side.