Baked Eggs With Asparagus and Sun Dried Tomatoes
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.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 2 large eggs
- 2 large egg whites
- 2 tablespoons sun tomato
- 2 tablespoons onion
- 1 teaspoon thyme
- 0.5 cup quark
- 2 tablespoons parmesan cheese
- 8 small spinach
Instructions
- 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.