Ingredients
- 6 medium eggs
- 60 ml milk of choice
- 1/2 teaspoon smoked paprika
- 1 garlic clove, minced
- Sea salt and freshly ground pepper, to taste
- 1 tablespoon butter
- 3 green onions, thinly sliced
- 250 g asparagus, woody ends removed and halved
- 75 g fresh or frozen peas (ca. 200 g in the pod)
- 75 g sheep's cheese feta, crumbled
- Green salad, to serve (optional)
Instructions
- In a small bowl whisk together the eggs, milk, paprika, and garlic until combined. Season with salt and pepper and set aside.
- Heat the butter in a medium-sized oven-proof skillet over a medium heat (I use a 26 cm cast-iron skillet). Add the onion and cook gently for 5 minutes, stirring occasionally, until soft.
- Meanwhile, preheat the oven to 400°F / 200°C (180°C fan-assisted).
- Add the asparagus to the pan and cook for 5-6 minutes (depending on thickness of spears), stirring occasionally, until crisp-tender. Add the peas and stir to combine.
- Pour in the egg mixture over the asparagus-pea mixture and gently shake the pan to distribute.
- Remove from the heat, sprinkle the feta on top and then transfer to the preheated oven. Bake for 15 to 20 minutes or until the eggs are set.
- Let cool slightly and serve warm, cut into wedges, with a green salad, if desired.
- Enjoy!
Nutrition
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.