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Eggs, Frittata Asparagus, Spring Onion & Chevre Recipe

   
 

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     Eggs, Frittata Asparagus, Spring Onion & Chevre

Category   Entrees - Maindishes
Sub Category   Gluten-Free

Ingredients
Note bread to be gf, toast with olive oil or as desired with butter and jelly
4 tsp olive oil, divided
6 oz asparagus, divided
1 spring onion
1/2 tsp seasoned salt, divided, plus more to taste
4 eggs
1 oz sour cream
1 1/4 tsp Dijon mustard
1/4 tsp freshly ground black pepper plus more to taste
 
favorite bread for toasting
2 oz chevre goat cheese
1/2 oz microgreens
favorite topping for toast, jelly recommended

Instructions
MISE EN PLACE • Heat oven to 350° F. • Discard bottom 1 inch of asparagus. Chop stalks, and reserve tips. • Thinly slice onion (white and tender greens parts.). • Slice bread.
• Place a small ovenproof skillet over medium heat. Add 1 teaspoon olive oil. When oil is hot, stir in asparagus tips. Cook, stirring occasionally, until tips are sizzling and barely tender, 2-3 minutes. • Transfer to a plate. 3 To skillet, add 1 teaspoon olive oil. When oil is hot, stir in chopped asparagus, onion and 1/4 teaspoon PeachDish Salt. Cook, stirring, until tender, about 3 minutes
In a bowl, whisk together eggs, sour cream, mustard, 1/4 teaspoon seasoned Salt and 1/4 teaspoon pepper.• Spread vegetables evenly over bottom of skillet. • Pour egg mixture over vegetables. Cook without disturbing until set around the edges, about 3 minutes.
While egg cooks- • On a baking sheet, brush bread with 1 teaspoon olive oil, or toast as desired with favorite toppings. If desired, season lightly with seasoned salt. • Toast ciabatta in oven until golden and crisp, about 10 minutes.While ciabatta toasts- • Arrange asparagus tips on egg. • Dot with goat cheese. Carefully transfer hot skillet to oven. Bake until egg is just set, 6-8 minutes (the tip of a knife should come out moist, but not wet).
Serving Suggestions
Season to taste with seasoned Salt and pepper. Top with microgreens, and enjoy!


Originally Submitted
7/29/2018





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