Baked Eggs With Asparagus and Sun Dried Tomatoes
Basic Information
- Servings: 2
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 46.83
- Health score: 6.00
- Weight Watcher points: 3.00
Summary
Need a gluten free and primal main course? Baked Eggs With Asparagus and Sun Dried Tomatoes could be a super recipe to try. This recipe serves 2 and costs $2.23 per serving. One portion of this dish contains approximately 21g of protein, 7g of fat, and a total of 178 calories. If you have spinach, quark, sun tomato, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Not a lot of people made this recipe, and 3 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so outstanding. Similar recipes are 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.
Ingredients
eggs2 large
egg whites2 large
sun tomato2 tablespoons
onion2 tablespoons
thyme1 teaspoon
quark0.5 cup
parmesan cheese2 tablespoons
spinach8 small
Instructions
Step 1
Preheat oven to 37
Step 2
Steam asparagus until tender.
Step 3
Whip eggs with quark, thyme and salt and pepper to your taste.
Step 4
Heat non-stick skillet over medium heat and spray with cooking spray.
Step 5
Saute onion and tomato for 4 minutes until onion is translucent.
Step 6
Spray small baking dish with cooking spray and add onion and tomato.
Step 7
Add eggs. Top with spinach or asparagus and parmesan cheese.
Step 8
Bake for 10 - 15 minutes until egg is set.
Categories
Dish Types: lunch, main course, morning meal, brunch, main dish, breakfast, dinner
Diets: gluten free, primal