Breakfast, Lunch or Dinner….You can enjoy this dish for any meal of the day.
NUTRITIONAL INFO PER SERVE (SERVES 2)
302 kcal | 21g Fats | 6g Carbs | 20g Protein
INGREDIENTS
• 125g asparagus
• 1 tsp. coconut oil
• 3 large eggs
• 70ml milk, plant or dairy
• 60g smoked salmon, cut into small pieces
• 30g feta cheese, cubed
• 4-5 cherry tomatoes, halved end to end
• dill, to serve
STEP BY STEP
1) Heat the oven to (350F) 180C
2) Wash the asparagus and cut off the woody ends. Cut the stalks diagonally to about 1/2 cm pieces. Boil in lightly salted water for about 2 minutes, then strain and set aside.
3) In a bowl, whisk eggs with the milk, salt and pepper. Add asparagus, salmon and cubed cheese, mix everything well.
4) Heat the oil in a pan (diameter of approx. 24 cm) over medium heat, and pour in the egg mixture, rearrange the toppings if necessary.
5) Top with the halved cherry tomatoes. Cover the pan with a lid and cook until the mass is set….approx 5 minutes.
6) Then place in the oven (without cover), and cook for another 6-10 minutes, until the mass sets. Be careful not to over cook as it may become too firm and a little chewy.
7) To serve sprinkle with fresh dill and season with freshly ground black pepper.
