Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.75 cup nonfat Greek yogurt; 1 cup raw asparagus; 1 tbsp grated Parmesan cheese; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tsp raw chives

Nutrition

Per serving

535 calories

Protein: 52g; 38% of calories
Carbs: 17g; 12% of calories
Fat: 30g; 50% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C).
Trim the woody ends off the raw asparagus and toss the spears with olive oil, garlic powder, sea salt, and black pepper on a small baking sheet.
Roast the asparagus for 8 minutes until it is bright green and just beginning to soften.
While the asparagus roasts, spread the nonfat Greek yogurt into the bottom of a shallow, oven-safe baking dish in an even layer.
Remove the asparagus from the oven and arrange the spears over the yogurt, creating four small indentations to hold the eggs.
Carefully crack one egg into each of the four indentations.
Sprinkle the grated Parmesan cheese evenly over the eggs and asparagus.
Place the dish back into the oven and bake for 10-12 minutes, or until the egg whites are fully set but the yolks remain golden and runny.
Garnish with finely chopped raw chives and serve immediately while warm.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes