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; 1 cup liquid egg whites; 1 bunch asparagus; 1 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh chives

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 roasted asparagus spears and farm-fresh eggs baked until just set, finished with a sprinkle of tangy feta and aromatic chives for a savory, nutrient-dense meal.

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NUTRITION

Protein

54.3g

Fat

26.4g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 bunch asparagus

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place the spears on the prepared baking sheet.
3
Drizzle the asparagus with olive oil and season with sea salt, black pepper, and garlic powder, tossing to coat evenly.
4
Roast the asparagus for 8 minutes until it is vibrant green and slightly tender.
5
Transfer the roasted asparagus to a small oven-safe skillet or a ceramic baking dish.
6
Pour the liquid egg whites over the asparagus, then carefully crack the three whole eggs on top, spacing them evenly.
7
Return the dish to the oven and bake for 10 to 12 minutes, or until the egg whites are fully opaque and the yolks are set to your preference.
8
Remove from the oven and garnish with crumbled feta cheese and freshly chopped chives before serving.