Asparagus Egg Bake
by COLETTE PIENAAR
This is one of the easiest ways to prepare eggs I know. I am not a great lover of egg & have a mild allergy to them so at the best of times getting them in takes commitment. Yes I know you’re asking why I eat them. The answer is simply because they are a good source of protein. So here goes, my recipe for asparagus egg bake, an excellent way to prep your breakfasts for the week ahead and boost your body with protein.
You will need the following
12 Free range eggs
6 Free range egg whites
300g fresh Asparagus
170g Greek yogurt
Preheat the oven to 180 degrees
Wash the asparagus and remove the fibrous ends of the stalks, pop it into a baking dish. Add herbs if you like, I usually add a sprinkle of mixed herbs.
Mix together the egg, egg white and yogurt
Pour the egg mixture over the asparagus
I like heat in my food so I sprinkle cayenne pepper and Himalayan rock salt over the top and pop into the oven to bake
Bake until cooked through, usually takes around 40 mins.
This dish is perfect for breakfast, a light lunch or dinner. Add salad, seasoning and you are on to a delicious and nutritious winner.
I divide the bake into equal portions for my breakfasts for the week. Sorted & don’t have to think about it again.