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Walter Moyer
Asparagus peas frittata with celery oil
Green asparagus pea frittata with celery oil.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Chop the onion and finely chop the garlic. Cut the bottom 2 cm of the asparagus.
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Halve the asparagus in length when they are thicker than 1 cm and cut into 3 cm pieces.
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Heat the oil in a stir-fry stir-fry the asparagus with the garlic and the onion for 4 minutes on medium heat.
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Meanwhile, put the peas in a bowl, pour boiling water over and let stand for 3 minutes. Drain in a colander.
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Add the peas to the asparagus and remove from the heat. Season with pepper and salt.
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Beat the eggs with the milk and add the salt.
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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.
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Put the celery with the rest of the oil in a high cup and puree with the hand blender. Season with pepper and salt.
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Serve the frittata with the celery oil and the bread.
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Nutrition
815Calories
Sodium30% DV710mg
Fat86% DV56g
Protein60% DV30g
Carbs14% DV42g
Fiber44% DV11g
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