SERVES 4
INGREDIENTS
2 bunches asparagus
8 eggs
3 tbs chopped chives
3 tbs chopped dill
1 tbs olive oil
1 garlic clove, crushed
Salt and pepper, to season
METHOD
- Bring a large saucepan of water to the boil and cook asparagus until just tender. Cut into 1cm lengths and allow to cool.
- Preheat grill.
- In a bowl beat the eggs and herbs with salt and pepper. Stir through the cooled asparagus.
- Heat the oil in a 22cm non stick frying pan over medium heat and gently fry the garlic until fragrant. Add the egg mix and cook 5-6 minutes or until the base is set and lightly coloured. Place under the grill until browned on top.
- Serve with a mixed salad.
AVERAGE QUANTITY | PER PORTION |
---|---|
Energy | 1518kJ |
Protein | 27g |
Fat | 25.5g |
Carbohydrates | 4.9g |
Fibre | 4g |