Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup asparagus spears; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 cup liquid egg whites; 3 large eggs; 1 oz feta cheese

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

Tender asparagus and juicy cherry tomatoes roasted until blistered, then topped with protein-rich eggs and salty feta for a vibrant, savory start to your day.

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NUTRITION

Protein

53.8g

Fat

28.2g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup liquid egg whites

3 large eggs

1 oz feta cheese

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and halve the cherry tomatoes.
3
Place the asparagus and tomatoes in a medium oven-safe cast iron skillet or baking dish. Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder. Toss to coat evenly.
4
Roast the vegetables in the oven for 8 to 10 minutes until they begin to soften and the tomatoes just start to burst.
5
Remove the skillet from the oven. Carefully pour the liquid egg whites over the roasted vegetables.
6
Using a spoon, create three small wells in the mixture and crack one whole egg into each well.
7
Crumble the feta cheese evenly over the top of the eggs and vegetables.
8
Return the skillet to the oven and bake for another 8 to 12 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.
9
Remove from the oven and let cool for 2 minutes before serving directly from the skillet.