Preheat oven to 375 degrees. In a small cast-iron skillet or oven proof skillet, melt the coconut oil over medium high heat.
Add the onions and saute for about about 5-7 minutes or longer until they are a very rich, golden brown. This is how you get the sweet caramelization taste. Add in the cut up asparagus and cherry tomatoes. Saute together for an additional 3 minutes or until asparagus are slightly fork tender.
Make two "holes" in the vegetables to make room for the eggs.
Crack two eggs into the "holes" and cook on the stovetop for 2 minutes so the whites set slightly.
Place in the preheated oven and cook for approximately 5-7 minutes. Depending on how you like your eggs cooked, so check on them occasionally.
Phase 1 compliant Protein: 1 Fat: 1 Veg: 1 Fruit: 0
Benefits of Eggs:
Eggs contain 6 grams of protein per egg, but the best part is that they are full of all the essential amino acids in just the right amounts so that way your body can utilize the protein efficiently. Not only does one egg contain about 6 grams of protein in only 75 calories but it also has all of this stuffed inside of it:Vitamin A: 6% of the RDA. Folate: 5% of the RDA. Vitamin B5: 7% of the RDA. Vitamin B12: 9% of the RDA. Vitamin B2: 15% of the RDA. Phosphorus: 9% of the RDA. Selenium: 22% of the RDA. Eggs also contain: Vitamin D, Vitamin E, Vitamin K, Vitamin B6, Calcium and Zinc. Eggs are one of the absolute best sources of complete protein and full of the nutrients that our bodies need.
1 tsp coconut oil
1/4 yellow onion, cut into 1 inch slices
3 asparagus spears cut into 2 inch pieces
1/2 cup cherry tomatoes, halved
2 whole eggs
1/2 tsp coarse sea salt
dash of black pepper