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; 0.25 cup plain non-fat Greek yogurt; 1 cup asparagus; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh dill; 1 tbsp feta cheese

Nutrition

Per serving

439 calories

Protein: 49g; 43% of calories
Carbs: 14g; 12% of calories
Fat: 23g; 45% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat oven to 400°F and trim the woody ends from the asparagus spears.
Toss the asparagus and halved cherry tomatoes with olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
Roast the vegetables for 8 minutes until they are vibrant and slightly softened.
Transfer the roasted vegetables into a small oven-safe skillet or ceramic baking dish.
In a small bowl, whisk together the egg whites and Greek yogurt until smooth, then pour the mixture over the vegetables.
Carefully crack the three whole eggs onto the surface of the mixture.
Return the dish to the oven and bake for 10 to 12 minutes until the egg whites are fully set and the yolks are still velvety.
Remove from the oven and sprinkle with crumbled feta cheese and fresh dill before serving.

Nutrition

Ingredients

Instructions

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