YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Asparagus
Crispy roasted asparagus and burst cherry tomatoes baked with protein-rich eggs and salty feta for a savory, nutrient-dense meal.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
1 cup asparagus spears
0.5 cup cherry tomatoes
0.5 tbsp extra virgin olive oil
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a small oven-safe baking dish with a touch of olive oil.
Trim the woody ends off the asparagus spears and slice the cherry tomatoes in half.
Place the asparagus and tomatoes into the baking dish and toss with 0.5 tbsp olive oil, sea salt, black pepper, and garlic powder.
Roast the vegetables in the oven for 8 to 10 minutes until the asparagus is bright green and the tomatoes begin to soften.
Remove the dish from the oven and create two small wells among the vegetables for the whole eggs.
Whisk the liquid egg whites briefly and pour them evenly over the roasted vegetables, then carefully crack the two whole eggs into the prepared wells.
Sprinkle the crumbled feta cheese over the top of the egg and vegetable mixture.
Return the dish to the oven and bake for an additional 10 to 12 minutes, or until the egg whites are fully set and the yolks reach your preferred level of doneness.
Garnish the dish with fresh chopped parsley and serve immediately while hot.