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; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 1 tsp 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 and farm-fresh eggs baked until the whites are set and yolks remain velvety, topped with tangy crumbled feta.

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NUTRITION

Protein

51.4g

Fat

38.1g

Carbs

10.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup liquid egg whites

1 cup asparagus

0.5 tbsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tsp fresh dill

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and cut the spears into 2-inch pieces.
3
On a parchment-lined baking sheet, toss the asparagus with the extra virgin olive oil, sea salt, and black pepper.
4
Roast the asparagus for 8 minutes until just tender and slightly bright green.
5
Transfer the roasted asparagus to a small oven-safe skillet or ceramic baking dish.
6
Pour the liquid egg whites over the asparagus, then carefully crack the whole eggs on top, keeping the yolks intact.
7
Sprinkle the crumbled feta cheese and red pepper flakes evenly over the eggs.
8
Return the dish to the oven and bake for 10 to 12 minutes, or until the whites are opaque and the yolks are still velvety.
9
Garnish with fresh dill and serve immediately while hot.