Name: Sheet pan eggs and asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3 large eggs; 6 large egg whites; 7 oz asparagus, trimmed; 2 tbsp feta cheese, crumbled; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

477 calories

Protein: 45g; 39% of calories
Carbs: 18g; 15% of calories
Fat: 24g; 46% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F and line a half-sheet pan with parchment paper. Place the asparagus on one side of the pan and toss with the olive oil, half the salt, and half the pepper. Roast the asparagus for 10 minutes until it begins to soften.
While the asparagus roasts, whisk the whole eggs and egg whites in a bowl with the remaining salt and pepper. Remove the pan from the oven and push the asparagus into a tight bundle on one side. Pour the egg mixture onto the empty side of the parchment-lined pan. Bake for 7 minutes until the center no longer jiggles and the edges are just firm. Done when center no longer jiggles, 165°F.
Remove the pan from the oven. Sprinkle the crumbled feta over the hot eggs and asparagus, then lift the parchment to slide the meal onto a plate.

Nutrition

Ingredients

Instructions

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