YOUR SOLIN GENERATED RECIPE
Parmesan-Crusted Eggs with Roasted Asparagus
Pan-seared eggs featuring a golden Parmesan crust served over vibrant roasted asparagus and finished with a dollop of zesty Greek yogurt.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
3 tbsp grated Parmesan cheese
12 medium asparagus spears
0.5 tbsp extra virgin olive oil
0.25 cup plain non-fat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp lemon juice
PREPARATION
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss asparagus spears with 0.5 tbsp olive oil, sea salt, black pepper, and garlic powder.
Roast asparagus for 10-12 minutes until tender and slightly charred.
In a small bowl, whisk together the liquid egg whites and whole eggs until well combined.
Heat a non-stick skillet over medium heat with the remaining 0.5 tbsp olive oil.
Sprinkle the grated Parmesan cheese directly onto the skillet in three distinct circles.
Once the cheese begins to bubble and melt, carefully pour the egg mixture over the cheese circles.
Cover the pan and cook for 3-4 minutes until the eggs are set and the cheese forms a crispy, golden crust.
Mix the Greek yogurt with lemon juice in a small ramekin.
Plate the roasted asparagus, top with the crispy Parmesan eggs, and serve with the lemon-yogurt dollop.