this asparagus shortbread is the perfect recipe for spring brunch featuring leeks and creamy goat cheese. i love how you can make a relaxing morning the night before!
- preparation time: 20 minutes
- cooking time: 10 minutes
- total time: 30 minutes
- serving size: 4
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 bunch of asparagus, cut into 1-inch pieces (about 1 cup)
- 1 cup sliced leeks, white and green parts
- 8 whole eggs , beaten
- 2 oz chèvre, broken
- sea salt and pepper
instructions
- PREHEAT OVEN TO 400ºF. ADD OLIVE OIL TO A SAFE FRYING PAN IN THE OVEN OVER MEDIUM-HIGH HEAT AND SAUTÉ THE ASPARAGUS FOR 5 MINUTES. ADD THE LEEKS AND CONTINUE SAUTÉING UNTIL BOTH VEGETABLES ARE TENDER, ABOUT 5 MINUTES LATER.
- meanwhile, in a large bowl, stir the eggs with 1/2 teaspoon of fine sea salt and a few pieces of ground black pepper. once the vegetables are soft, pour the egg mixture into a frying pan and sprinkle the goat cheese on top.
- transfer the frying pan to a preheated oven and bake until the top is light golden brown, about 10 minutes. it doesn't matter if there's a little wobbling in the middle, because once you remove the pan, the eggs will continue to cook for a few minutes. slice and serve hot.
- once you reach room temperature, you can leave the vegetable meat stuffed omelette on the table for up to an hour, but after that you need to store it in the refrigerator. leftovers can be kept for up to 5 days, and you can refrigerate them or reheat them in the stove.
Nourishment
CALORIES: 177 KCAL | CARBOHYDRATES: 5 G | PROTEIN: 12 G | FAT: 11 G | SATURATED FAT: 3 G | CHOLESTEROL: 327 MG | SODIUM: 130 MG | POTASSIUM: 229 MG | FIBER: 1 G | SUGAR: 1 G | VITAMIN A: 1100 IU | VITAMIN C: 4.5 MG | CALCIUM: 70 MG | IRON: 2.7 MG
1/4 of the vegetable meat stuffed omelet: calories: 177, fat: 11 g, carbohydrates: 5 g, fiber: 1 g, protein: 12 g
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