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 cup egg whites; 1 cup asparagus; 0.5 cup cherry tomatoes; 1 oz feta cheese; 2 tsp extra virgin olive oil; 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

Creamy eggs baked over a bed of roasted asparagus and burst cherry tomatoes, finished with a sprinkle of salty feta cheese for a satisfying meal.

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NUTRITION

Protein

47.9g

Fat

26.8g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

1 cup asparagus

0.5 cup cherry tomatoes

1 oz feta cheese

2 tsp extra virgin olive oil

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 and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.
3
Drizzle the vegetables with olive oil and season with sea salt, black pepper, and garlic powder, tossing to coat evenly.
4
Roast the vegetables for 8 to 10 minutes until the asparagus is bright green and the tomatoes begin to soften.
5
Transfer the roasted vegetables into a small cast-iron skillet or an oven-safe baking dish.
6
Pour the liquid egg whites over the vegetables, then carefully crack the two whole eggs on top.
7
Sprinkle the crumbled feta cheese over the dish and return it to the oven for 10 to 12 minutes.
8
Remove from the oven once the egg whites are opaque and set, ensuring the yolks remain golden and jammy.