YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Asparagus spears roasted until crisp-tender and topped with eggs baked in a creamy, protein-packed herbed yogurt base.
INGREDIENTS
3 large Eggs
0.5 cup Liquid egg whites
0.5 cup Non-fat Greek yogurt
1 ounce Feta cheese
1 cup Asparagus
1 teaspoon Extra virgin olive oil
0.25 teaspoon Sea salt
0.25 teaspoon Black pepper
0.25 teaspoon Garlic powder
1 tablespoon Fresh dill
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus spears and toss them with olive oil, sea salt, and black pepper directly on the baking sheet.
Roast the asparagus for 8 minutes until they are slightly softened but still vibrant.
In a medium-sized oven-safe skillet or ceramic baking dish, whisk together the Greek yogurt, liquid egg whites, garlic powder, and chopped fresh dill until smooth.
Remove the asparagus from the oven and arrange the spears into the yogurt mixture, leaving three small spaces for the eggs.
Carefully crack the whole eggs into the spaces provided and sprinkle the crumbled feta cheese over the entire dish.
Return the skillet to the oven and bake for 10 to 12 minutes until the egg whites are fully set and the yolks remain velvety and soft.