Name: Sheet Pan Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 1 cup asparagus spears; 1 tsp extra virgin olive oil; 1 slice whole grain sourdough bread; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp lemon juice

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YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Asparagus

Sheet pan eggs baked until tender over vibrant roasted asparagus and served with crisp whole grain toast for a satisfying crunch.

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NUTRITION

Protein

46.8g

Fat

21.3g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

1 cup asparagus spears

1 tsp extra virgin olive oil

1 slice whole grain sourdough bread

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a rimmed sheet pan with parchment paper.
2
Trim the woody ends off the asparagus spears and place them on the prepared sheet pan.
3
Drizzle the asparagus with extra virgin olive oil and season with sea salt, black pepper, and garlic powder.
4
Roast the asparagus for 8 minutes until it begins to soften and turn bright green.
5
In a medium bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform.
6
Remove the pan from the oven, push the asparagus to the outer edges, and pour the egg mixture into the center.
7
Carefully return the pan to the oven and bake for another 8-10 minutes, or until the eggs are set and slightly puffed.
8
While the eggs are finishing, toast the whole grain sourdough bread until it is golden and crisp.
9
Slice the sheet pan eggs into portions and serve alongside the roasted asparagus on top of the toast, finished with a fresh squeeze of lemon juice.