Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 0.5 cup Egg whites; 1 cup Asparagus; 1 tsp Olive oil; 1 oz Feta cheese; 0.25 cup Non-fat Greek yogurt; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Fresh dill

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-packed eggs and baked until the yolks are jammy, finished with a cooling dollop of Greek yogurt and tangy feta.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.7g

Fat

26.9g

Carbs

13.6g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

1 cup Asparagus

1 tsp Olive oil

1 oz Feta cheese

0.25 cup Non-fat Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh dill

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.
2
Trim the tough, woody ends off the asparagus spears and place them on the prepared baking sheet.
3
Drizzle the asparagus with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing well to coat each spear.
4
Roast the asparagus for 8 minutes until they are bright green and just starting to become tender.
5
Remove the pan from the oven and use tongs to arrange the asparagus into three small circular nests.
6
Carefully crack one egg into the center of each nest and pour the egg whites evenly around the eggs to fill the gaps.
7
Return the baking sheet to the oven and bake for 8 to 10 minutes until the whites are set but the yolks remain beautifully jammy.
8
Garnish the baked eggs with crumbled feta cheese and fresh dill, then serve immediately with a side of Greek yogurt for a creamy protein boost.