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; 0.5 cup liquid egg whites; 1 cup asparagus; 0.5 tbsp extra virgin olive oil; 0.25 cup nonfat plain Greek yogurt; 0.5 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp lemon juice

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

Oven-roasted asparagus spears topped with protein-rich eggs and creamy Greek yogurt for a savory dish with a vibrant, zesty finish.

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NUTRITION

Protein

55.8g

Fat

35.1g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 cup asparagus

0.5 tbsp extra virgin olive oil

0.25 cup nonfat plain Greek yogurt

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and place the spears on a parchment-lined rimmed baking sheet.
3
Drizzle the asparagus with olive oil, sea salt, black pepper, and garlic powder, tossing to coat the spears evenly.
4
Roast the asparagus for 8 minutes until they are slightly tender.
5
Remove the tray from the oven and create four small nests with the asparagus spears, then pour the liquid egg whites carefully around the base of the nests.
6
Carefully crack one whole egg into each of the four asparagus nests.
7
Return the tray to the oven and bake for 8-10 minutes until the whites are fully set but the yolks remain silky and runny.
8
While the eggs bake, whisk the Greek yogurt with the lemon juice in a small bowl until smooth.
9
Plate the baked eggs and asparagus, topping them with dollops of the lemon-yogurt mixture.
10
Finish by sprinkling the crumbled feta cheese over the top before serving immediately.