Baked Eggs With Asparagus and Sun Dried Tomatoes

Baked Eggs With Asparagus and Sun Dried Tomatoes could be just the gluten free and primal recipe you've been looking for. This main course has 178 calories, 21g of protein, and 7g of fat per serving. This recipe serves 2. For $2.23 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 3 people have tried and liked this recipe. This recipe from Foodista requires thyme, egg whites, spinach, and parmesan cheese. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 46%. Similar recipes include Creamy Baked Eggs with Asparagus and Sun Dried Tomatoes, Baked Eggs with Garlic Kale and Sun-dried Tomatoes, and Baked Eggs with Garlic Kale and Sun-dried Tomatoes.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375. Steam asparagus until tender. Whip eggs with quark, thyme and salt and pepper to your taste. Heat non-stick skillet over medium heat and spray with cooking spray. Saute onion and tomato for 4 minutes until onion is translucent. Spray small baking dish with cooking spray and add onion and tomato. Add eggs. Top with spinach or asparagus and parmesan cheese. Bake for 10 - 15 minutes until egg is set.

 

Step by step:

1. Preheat oven to 37

2. Steam asparagus until tender.

3. Whip eggs with quark, thyme and salt and pepper to your taste.

4. Heat non-stick skillet over medium heat and spray with cooking spray.

5. Saute onion and tomato for 4 minutes until onion is translucent.

6. Spray small baking dish with cooking spray and add onion and tomato.

7. Add eggs. Top with spinach or asparagus and parmesan cheese.

8. Bake for 10 - 15 minutes until egg is set.

Nutrition Information:

covered percent of daily need