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 cup asparagus; 0.5 cup cherry tomatoes; 1 oz feta cheese; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp 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 asparagus and juicy cherry tomatoes roasted until blistered, then topped with protein-rich eggs and salty feta for a vibrant, savory meal.

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NUTRITION

Protein

53.5g

Fat

29.6g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 cup liquid egg whites

1 cup asparagus

0.5 cup cherry tomatoes

1 oz feta cheese

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh chives

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PREPARATION

1
Preheat oven to 400°F (200°C) and lightly grease a small oven-safe skillet or baking dish with the olive oil.
2
Trim the woody ends off the asparagus and place them in the skillet along with the cherry tomatoes.
3
Season the vegetables with sea salt, black pepper, and garlic powder, tossing to coat evenly.
4
Roast the vegetables for 8-10 minutes until the asparagus is bright green and slightly tender.
5
Remove the skillet from the oven and pour the liquid egg whites over the vegetables.
6
Carefully crack the three whole eggs on top, spacing them evenly across the dish.
7
Sprinkle the crumbled feta cheese over the eggs and vegetables.
8
Return to the oven and bake for another 10-12 minutes, or until the whites are set but the yolks remain slightly runny.
9
Garnish with freshly chopped chives before serving warm.