Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Eggs; 1.25 cup Liquid egg whites; 1 bunch Asparagus; 0.5 cup Cherry tomatoes; 1 tsp Extra virgin olive oil; 2 tbsp Grated parmesan cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

Fresh asparagus and juicy cherry tomatoes are roasted until tender then baked with protein-rich eggs and a savory sprinkle of parmesan for a vibrant morning start.

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NUTRITION

Protein

58.0g

Fat

20.9g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

1.25 cup Liquid egg whites

1 bunch Asparagus

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

2 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the tough, woody ends off the asparagus and cut the spears into 2-inch pieces.
3
Place the asparagus and halved cherry tomatoes on a parchment-lined baking sheet, drizzle with olive oil, and toss with sea salt, black pepper, and garlic powder.
4
Roast the vegetables in the oven for 8-10 minutes until they just begin to soften and the tomatoes blister.
5
Transfer the roasted vegetables into a lightly greased oven-safe skillet or divide them between two individual ramekins.
6
Pour the liquid egg whites evenly over the vegetables, then carefully crack the two whole eggs on top.
7
Sprinkle the grated parmesan cheese over the egg mixture.
8
Return the skillet or ramekins to the oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
9
Remove from the oven and serve immediately while hot.