Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 cup asparagus; 4 large eggs; 0.25 tbsp olive oil; 0.5 cup non-fat Greek yogurt; 0.5 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp fresh dill

Nutrition

Per serving

520 calories

Protein: 58g; 40% of calories
Carbs: 17g; 12% of calories
Fat: 31g; 48% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and cut the spears into 2-inch pieces.
Place the asparagus in a small oven-safe cast iron skillet and toss with the olive oil, sea salt, black pepper, and garlic powder until evenly coated.
Roast the asparagus in the oven for 8 minutes until they are bright green and slightly tender.
Remove the skillet from the oven and use a spoon to create four small wells among the asparagus spears.
Carefully crack one egg into each of the four wells.
Return the skillet to the oven and bake for 6 to 8 minutes, or until the egg whites are opaque and set but the yolks are still runny.
Remove from the oven and sprinkle the crumbled feta cheese and chopped fresh dill over the top.
Serve immediately with the non-fat Greek yogurt on the side for a boost of creaminess and protein.

Nutrition

Ingredients

Instructions

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