Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 1 cup asparagus; 1 tsp olive oil; 1 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup Greek yogurt; 1 tsp chives

Ingredients

9 items

3 large eggs
0.5 cup egg whites
1 cup asparagus
1 tsp olive oil
1 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup Greek yogurt
1 tsp chives

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus spears and toss them with the olive oil, sea salt, and black pepper directly on the baking sheet.
Roast the asparagus for 8 minutes until they are slightly softened but still vibrant green.
While the asparagus roasts, whisk together the whole eggs and liquid egg whites in a medium bowl until well combined and slightly frothy.
Lightly grease a small oven-safe baking dish or two large ramekins with a tiny bit of oil.
Remove the asparagus from the oven, chop the spears into 1-inch pieces, and place them into the bottom of the baking dish.
Pour the whisked egg mixture over the asparagus and crumble the feta cheese evenly across the top.
Place the dish back in the oven and bake for 12-15 minutes until the eggs are fully set in the center and slightly golden on the edges.
Serve the baked eggs warm with a dollop of Greek yogurt and a sprinkle of fresh chopped chives.

Nutrition

Ingredients

Instructions

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