Baked eggs with asparagus and sun dried tomatoes
Gluten free
Primal

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

free range eggs

2 large

egg whites

egg whites

2 large

dried tomatoes

dried tomatoes

2 Tbsps

onion

onion

2 Tbsps

fresh thyme leaves

fresh thyme leaves

1 tsp

quark

quark

125 ml

parmigiano reggiano

parmigiano reggiano

2 Tbsps

asparagus spears

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:

178 kcal

Carbs

9 g

Fat

6 g

Protein

20 g

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