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; 0.5 cup plain nonfat Greek yogurt; 1 oz feta cheese; 1 cup asparagus spears; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp 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

Fresh eggs baked in a velvety Greek yogurt and feta base over vibrant roasted asparagus spears for a savory and protein-rich start to your day.

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NUTRITION

Protein

49.1g

Fat

25.6g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup plain nonfat Greek yogurt

1 oz feta cheese

1 cup asparagus spears

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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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 toss the spears with olive oil, sea salt, black pepper, and garlic powder.
3
Roast the asparagus for 8 minutes until they are just tender and slightly charred.
4
In a small mixing bowl, whisk together the Greek yogurt and half of the crumbled feta cheese until smooth.
5
Spread the yogurt mixture into the bottom of a small oven-safe baking dish or individual ramekins.
6
Layer the roasted asparagus over the yogurt base, then carefully crack the eggs on top of the spears.
7
Sprinkle the remaining feta cheese over the eggs.
8
Return the dish to the oven and bake for 10-12 minutes until the egg whites are opaque and set.
9
Remove from the oven and garnish with freshly chopped chives.
10
Serve immediately while the dish is warm and the yolks remain perfectly runny.