Filter
Reset
Sort ByRelevance
Walter Moyer
Asparagus peas frittata with celery oil
Green asparagus pea frittata with celery oil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Chop the onion and finely chop the garlic. Cut the bottom 2 cm of the asparagus.
-
Halve the asparagus in length when they are thicker than 1 cm and cut into 3 cm pieces.
-
Heat the oil in a stir-fry stir-fry the asparagus with the garlic and the onion for 4 minutes on medium heat.
-
Meanwhile, put the peas in a bowl, pour boiling water over and let stand for 3 minutes. Drain in a colander.
-
Add the peas to the asparagus and remove from the heat. Season with pepper and salt.
-
Beat the eggs with the milk and add the salt.
-
Grease the oven dish with the oil. Put the asparagus and the peas in the dish and pour the egg mixture over it. Allow to solidify in the oven for about 20 minutes.
-
Put the celery with the rest of the oil in a high cup and puree with the hand blender. Season with pepper and salt.
-
Serve the frittata with the celery oil and the bread.
Blogs that might be interesting
-
15 minMain dishonion, garlic, Macaroni, traditional olive oil, fresh Italian stir-fry vegetables, dried thyme, tomato cubes, mature cheese,macaroni with Italian vegetable sauce
-
40 minMain dishonion, garlic, sunflower oil, smoked bacon, Pink shrimps, smoked chicken fillet, coconut milk, basmati rice, water, maggiblok, Red pepper,moksi alesi (Surinamese rice dish with shrimps and chicken)
-
15 minMain dishmild olive oil, potato slices, smoked bacon cubes, balsamic vinegar, liquid honey, vine tomato, fresh leaf spinach,spinach tomato salad
-
90 minMain dishbreakfast bacon, sweet onion, garlic, traditional olive oil, ground ginger, clove, liquid honey, tap water, minced beef, gormas cheese 70, fresh ciabatta, arugula,burger with bacon jam from skillet
Nutrition
815Calories
Sodium30% DV710mg
Fat86% DV56g
Protein60% DV30g
Carbs14% DV42g
Fiber44% DV11g
Loved it