YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Roasted Asparagus
Tender asparagus spears roasted until vibrant and paired with velvety scrambled eggs whisked with Greek yogurt and salty feta cheese.
INGREDIENTS
1 cup asparagus spears
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
2 large eggs
0.75 cup liquid egg whites
2 tbsp plain non-fat Greek yogurt
1 oz crumbled feta cheese
1 slice sprouted grain bread
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with 0.25 tbsp of olive oil, sea salt, and black pepper on the prepared tray.
Roast the asparagus for 10-12 minutes until tender-crisp and slightly browned.
While the asparagus roasts, whisk the whole eggs, liquid egg whites, and Greek yogurt in a bowl until completely smooth and combined.
Heat the remaining 0.25 tbsp of olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds before gently pushing the eggs across the pan with a silicone spatula to create soft curds.
When the eggs are nearly cooked through but still look slightly moist, fold in the crumbled feta cheese and remove from heat.
Toast the sprouted grain bread until golden brown.
Serve the creamy scrambled eggs immediately alongside the roasted asparagus and toasted bread.