START TODAY! | FREE TRIAL
Treat yourself with a filling breakfast complete with protein, fiber and good fats.
1 POUND THIN ASPARAGUS, WOODY ENDS REMOVED
½ CUP CHERRY OR GRAPE TOMATOES, HALVED
1-1/2 TBSP OLIVE OIL
1 TBSP BALSAMIC VINEGAR
8 LARGE EGGS
2 TBSP COARSELY SHAVED PARMESAN
1 TBSP CHIVES, CHOPPED
4 SLICES WHOLE GRAIN BREAD
STEP 1:
Preheat oven to 425 F
STEP 2:
Toss asparagus and tomatoes with oil in a shallow baking dish.
STEP 3:
Spread veggies to make a single layer. Roast about 12 minutes, until asparagus is tender and tomatoes have wilted.
STEP 4:
Drizzle with vinegar.
STEP 5:
Crack eggs over asparagus mixture, return to oven & roast until eggs are set, about 7 minutes.
STEP 6:
Top with cheese, sprinkle with chives and serve with toasted bread.
Servings: 4
Nutrition per Serving: Calories 381, Total Fat 18g, Carbs 33g, Protein 25.8g, Fiber 6.7g, Sugars 8.6g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
