YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Oven-roasted asparagus and juicy cherry tomatoes topped with protein-rich baked eggs and tangy feta for a vibrant, savory start to your morning.
INGREDIENTS
2 large Eggs
1 cup Egg whites
1 tbsp Extra virgin olive oil
10 medium Asparagus spears
0.5 cup Cherry tomatoes
0.25 cup Red onion
1 oz Feta cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the tough ends off the asparagus spears and cut the cherry tomatoes in half.
On the prepared baking sheet, toss the asparagus, tomatoes, and diced red onion with olive oil, sea salt, black pepper, and garlic powder.
Roast the vegetables in the oven for 8 to 10 minutes until they just begin to soften.
Transfer the roasted vegetables to a small oven-safe skillet or baking dish, arranging them to create two small wells.
Pour the egg whites into the skillet around the vegetables, then carefully crack the whole eggs into the prepared wells.
Sprinkle the crumbled feta cheese evenly over the top of the egg and vegetable mixture.
Return the skillet to the oven and bake for 10 to 12 minutes, or until the egg whites are fully set and the yolks reach your desired level of doneness.