There's really only two dishes that I bust out my cast-iron pan, steak and this one. It's a great breakfast dish, but there's nothing wrong with eating in the evening as we did tonight.
Ingredients:
Preheat the oven to 200°C.
Thinly slice spring onions and soften them in a couple of tbsp of olive oil in a frying pan about 20cm in diameter set over a moderate heat.
Break 4 eggs into the jug of an electric blender, add the herbs and then blitz until bright green. Season with salt and pepper.
Add butter to the spring onions and let it melt over a moderate heat. Pour in the egg and herb mixture, then crumble in the feta cheese, add the asparagus and bake infor 10-12 minutes until lightly set.
Allow to sit for 5 minutes then cut it into thick wedges and serve.
*Original recipe is from Nigel Slater over at the Guardian.
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| Image stolen from bonappetit.com |
Ingredients:
- 5 spring onions
- 4 eggs
- 10g dill fronds
- 8g mint leaves
- 15g parsley
- 30g butter
- 150g feta cheese
- 4 asparagus stalks diced
Preheat the oven to 200°C.
Thinly slice spring onions and soften them in a couple of tbsp of olive oil in a frying pan about 20cm in diameter set over a moderate heat.
Break 4 eggs into the jug of an electric blender, add the herbs and then blitz until bright green. Season with salt and pepper.
Add butter to the spring onions and let it melt over a moderate heat. Pour in the egg and herb mixture, then crumble in the feta cheese, add the asparagus and bake infor 10-12 minutes until lightly set.
Allow to sit for 5 minutes then cut it into thick wedges and serve.
*Original recipe is from Nigel Slater over at the Guardian.