Baked Eggs with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus

Tender asparagus spears roasted until crisp-tender and topped with protein-rich baked eggs and savory shaved parmesan for a velvety, satisfying finish.

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NUTRITION

527kcal
Protein
56.3g
Fat
27g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup asparagus

1 tsp extra virgin olive oil

1 oz parmesan cheese

0.5 cup nonfat greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh chives

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the woody ends off the asparagus spears and place them on a baking sheet lined with parchment paper.

  • 3

    Drizzle the asparagus with the extra virgin olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to coat each spear evenly.

  • 4

    Roast the asparagus in the oven for 8-10 minutes until they are bright green and slightly tender.

  • 5

    Carefully transfer the roasted asparagus to a small oven-safe skillet or baking dish, arranging them around the edges to create a nest in the center.

  • 6

    Pour the liquid egg whites into the center of the nest, then carefully crack the three whole eggs on top of the whites.

  • 7

    Sprinkle the shaved parmesan cheese over the eggs and asparagus.

  • 8

    Return the dish to the oven and bake for another 10-12 minutes, or until the egg whites are fully set but the yolks remain soft and runny.

  • 9

    Garnish with freshly chopped chives and serve immediately with a dollop of nonfat Greek yogurt on the side for added creaminess.

Baked Eggs with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus

Tender asparagus spears roasted until crisp-tender and topped with protein-rich baked eggs and savory shaved parmesan for a velvety, satisfying finish.

NUTRITION

527kcal
Protein
56.3g
Fat
27g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

1 cup asparagus

1 tsp extra virgin olive oil

1 oz parmesan cheese

0.5 cup nonfat greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh chives

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the woody ends off the asparagus spears and place them on a baking sheet lined with parchment paper.

  • 3

    Drizzle the asparagus with the extra virgin olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing to coat each spear evenly.

  • 4

    Roast the asparagus in the oven for 8-10 minutes until they are bright green and slightly tender.

  • 5

    Carefully transfer the roasted asparagus to a small oven-safe skillet or baking dish, arranging them around the edges to create a nest in the center.

  • 6

    Pour the liquid egg whites into the center of the nest, then carefully crack the three whole eggs on top of the whites.

  • 7

    Sprinkle the shaved parmesan cheese over the eggs and asparagus.

  • 8

    Return the dish to the oven and bake for another 10-12 minutes, or until the egg whites are fully set but the yolks remain soft and runny.

  • 9

    Garnish with freshly chopped chives and serve immediately with a dollop of nonfat Greek yogurt on the side for added creaminess.