Baked eggs with asparagus and sun dried tomatoes
Gluten-free and primal Baked Eggs With Asparagus and Sun Dried Tomatoes. This dish is rich in protein and suitable for a primal diet. It's an ideal main course to make for brunch or a weekend breakfast.
Ingredients
free range eggs
2 large
egg whites
2 large
dried tomatoes
2 Tbsps
onion
2 Tbsps
fresh thyme leaves
1 tsp
quark
0.5 cup
parmigiano reggiano
2 Tbsps
asparagus spears
8 small
Method
- Preheat oven to 37
- 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.
Nutrition:
Carbs
9 g
Fat
6 g
Protein
20 g
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