Name: High-Protein Scrambled Eggs with Roasted Asparagus Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup asparagus; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 slice sprouted grain bread; 2 large eggs; 0.5 cup liquid egg whites; 0.5 oz feta cheese; 0.25 tsp red pepper flakes

High-Protein Scrambled Eggs with Roasted Asparagus Toast

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

YOUR SOLIN GENERATED RECIPE

High-Protein Scrambled Eggs with Roasted Asparagus Toast

Oven-roasted asparagus spears paired with fluffy, protein-packed scrambled eggs over toasted sprouted grain bread, finished with a salty sprinkle of crumbly feta cheese.

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NUTRITION

Protein

41.1g

Fat

21.3g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

1 cup asparagus

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 slice sprouted grain bread

2 large eggs

0.5 cup liquid egg whites

0.5 oz feta cheese

0.25 tsp red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears on the baking sheet with olive oil, sea salt, and black pepper.
3
Roast the asparagus for 10 to 12 minutes until tender and slightly charred at the tips.
4
While the asparagus roasts, whisk the whole eggs and liquid egg whites together in a medium bowl until well combined.
5
Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring slowly with a spatula until soft, pillowy curds form.
6
Toast the sprouted grain bread slices until golden and crisp.
7
Place the toast on a plate, layer the roasted asparagus spears on top, and pile the scrambled eggs over the greens.
8
Finish the dish by garnishing with crumbled feta cheese and red pepper flakes.