Name: Baked Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 cup raw asparagus; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp red pepper flakes; 3 large eggs; 1 oz feta cheese; 0.75 cup nonfat Greek yogurt; 1 tsp lemon juice

Nutrition

Per serving

468 calories

Protein: 44g; 36% of calories
Carbs: 17g; 14% of calories
Fat: 28g; 51% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat oven to 400°F (200°C).
Trim the woody ends off the raw asparagus and place the spears on a parchment-lined baking sheet.
Drizzle with olive oil and season with sea salt, black pepper, garlic powder, and red pepper flakes.
Roast the asparagus for 8 minutes until slightly softened.
Remove the pan and create three small nests within the asparagus spears.
Carefully crack the eggs into the nests and sprinkle the crumbled feta cheese over the top.
Return the pan to the oven and bake for 6 to 8 minutes until the egg whites are opaque and set, but the yolks remain jammy.
While the eggs bake, whisk the nonfat Greek yogurt with lemon juice in a small bowl.
Spread the yogurt mixture onto a plate and carefully slide the roasted asparagus and baked eggs on top before serving.

Nutrition

Ingredients

Instructions

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

More breakfast recipes