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 liquid egg whites; 0.5 cup low-fat cottage cheese; 1 cup asparagus; 1 tsp extra virgin olive oil; 1 tbsp grated parmesan cheese; 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 spears roasted until vibrant and topped with a fluffy, protein-packed egg and cottage cheese bake that emerges from the oven with a golden, savory crust.

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NUTRITION

Protein

52.7g

Fat

23g

Carbs

14.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

0.5 cup low-fat cottage cheese

1 cup asparagus

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

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 your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
3
Roast the asparagus for 8-10 minutes until they are bright green and slightly tender.
4
While the asparagus roasts, whisk together the whole eggs, liquid egg whites, cottage cheese, garlic powder, and half of the fresh chives in a medium bowl.
5
Transfer the roasted asparagus to a small, lightly greased baking dish, laying them flat.
6
Pour the egg and cottage cheese mixture evenly over the asparagus and sprinkle the top with grated parmesan cheese.
7
Place the dish back in the oven and bake for 15-20 minutes, or until the eggs are fully set in the center and the top is lightly browned.
8
Remove from the oven, garnish with the remaining fresh chives, and serve immediately.