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Picture of Parmesan Roasted Asparagus, Tomatoes And Eggs
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1910 kcal 96 %
  • Fat 168 g 258 %
  • Saturated 29 g 144 %
  • Carbs 54 g 18 %
  • Fiber 18 g 71 %
  • Protein 55 g 109 %
  • Cholesterol 424 mg 141 %
  • Sodium 4020 mg 167 %
  • Calcium 1199 mg 120 %
  • Magnesium 114 mg 27 %
  • Potassium 1523 mg 32 %
  • Iron 21 mg 118 %
  • Zinc 5 mg 46 %
  • Phosphorus 736 mg 105 %
  • Vitamin A 483 µg 54 %
  • Vitamin C 49 mg 55 %
  • Thiamin (B1) 1 mg 64 %
  • Riboflavin (B2) 1 mg 97 %
  • Niacin (B3) 6 mg 35 %
  • Vitamin B6 1 mg 59 %
  • Folate equivalent (total) 312 µg 78 %
  • Vitamin B12 1 µg 56 %
  • Vitamin D 2 µg 15 %
  • Vitamin E 13 mg 87 %
  • Vitamin K 230 µg 192 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Parmesan Roasted Asparagus, Tomatoes And Eggs

Ingredients

  • 1 pound asparagus
  • 1 cup grape or cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1/4 cup grated Parmesan or pecorino (I used shredded)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grounded black pepper
  • 2 large eggs
  • 3 spoonfuls pesto (optional)

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