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; 1 cup asparagus spears; 1 oz feta cheese; 1 tsp extra virgin olive oil; 0.25 cup non-fat Greek yogurt; 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

Oven-roasted asparagus spears and farm-fresh eggs baked together with tangy feta for a savory, protein-packed dish that features a delightful golden crust.

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NUTRITION

Protein

46.7g

Fat

27.0g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 cup asparagus spears

1 oz feta cheese

1 tsp extra virgin olive oil

0.25 cup non-fat Greek yogurt

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 lightly coat a small oven-safe baking dish with the extra virgin olive oil.
2
Trim the woody ends from the asparagus spears and place them in the dish, tossing with half of the sea salt, black pepper, and garlic powder.
3
Roast the asparagus for 8 minutes until they begin to soften and turn a vibrant green.
4
Pour the liquid egg whites over the roasted asparagus, then carefully crack the whole eggs on top, keeping the yolks intact.
5
Sprinkle the crumbled feta and the remaining seasonings over the eggs and bake for 10-12 minutes until the whites are set but yolks remain slightly runny.
6
Remove from the oven and garnish with a dollop of Greek yogurt and freshly chopped chives before serving warm.