1 pound asparagus, trimmed
1 cup grape tomatoes
1 tablespoon extra-virgin olive oil
4 large eggs
Preheat oven to 425°F and prepare a baking sheet with aluminum foil or parchment paper.
Spread the asparagus and tomatoes on the prepared baking sheet, then drizzle with exrta-virgin olive oil. Season with salt and pepper if desired. Bake 12-15 minutes, until tender.
Meanwhile, in a large saucepan, heat 2-3 inches of water to boiling. Break one egg into a small bowl. Slip the egg into boiling water, then reduce to a simmer. Cook 3-5 minutes, until egg white is completely set. Use a slotted spoon to remove the egg, then place on a paper towel-lined plate. Repeat with remaining eggs.
Serve eggs over roasted asparagus and tomatoes and season with additional pepper, if desired.
Recipe and photo courtesy of Egg Nutrition Center.
Total fat: 8 g
Sodium: 70 mg
Carbohydrates: 8 g
Total sugar: 3 g
Added sugar: 0 g
Protein: 9 g