Ingredients
The following ingredients have 2 Servings
- 6 free range eggs
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3.5oz. fresh asparagus (about 5-6 stalks, ends trimmed)
- 1 Tbsp avocado oil, or olive oil
- 1 shallot, diced
- 1 red pepper bell, diced
- 1/2 cup cherry tomatoes, halved
Instruction
- Preheat the oven to 350°f and grease a small rectangular baking tin with a little olive or coconut oil.
- In a medium bowl, beat the eggs, sea salt and black pepper well, then set aside.
- Heat oil in a frying pan over a medium heat, then add the shallots and red pepper.
- Sauté for 5 minutes, until tender, and add the asparagus and sauté for another minute or so.
- Transfer the vegetables to the greased baking tin and top with the halved cherry tomatoes.
- Pour the beaten eggs over this mixture and pop it into the preheated oven for 20-25 minutes, until puffed, golden and set in the middle.
