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; 5 oz asparagus, trimmed; 2/3 cup cherry tomatoes; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp feta cheese, crumbled; 1/2 tsp red pepper flakes

Nutrition

Per serving

466 calories

Protein: 44g; 39% of calories
Carbs: 21g; 18% of calories
Fat: 22g; 43% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. On a quarter-sheet pan, toss the asparagus and cherry tomatoes with olive oil, half the salt, and half the black pepper. Spread them into a single layer and roast for 12 minutes.
Remove the pan from the oven. Using a spoon, push the vegetables into five small ring-shaped clusters. Crack the whole egg into each of three clusters. Pour the egg whites evenly into the remaining two clusters, using the vegetables as a barrier to keep the whites from spreading. Season the eggs with the remaining salt and black pepper.
Return the pan to the oven and bake until the egg whites are opaque and firm, about 8 minutes. Sprinkle with feta and red pepper flakes before serving. Done when egg whites are set, 165°F.

Nutrition

Ingredients

Instructions

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