NUTRITION

SERVINGS

INGREDIENTS

2 large duck eggs

1 cup egg whites

1 cup asparagus

1 tsp extra virgin olive oil

2 tbsp shallots

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a medium bowl, whisk together the duck eggs, egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.

• 3

  Trim the woody ends off the asparagus and chop the spears into 1-inch pieces.

• 4

  Heat the olive oil in an 8-inch oven-safe non-stick skillet over medium heat.

• 5

  Add the minced shallots and chopped asparagus to the skillet, sautéing for 3-4 minutes until the asparagus is bright green and the shallots are translucent.

• 6

  Pour the egg mixture into the skillet over the vegetables, tilting the pan to ensure the eggs cover the surface evenly.

• 7

  Allow the frittata to cook undisturbed on the stovetop for 2-3 minutes until the edges are set and pull away slightly from the sides.

• 8

  Sprinkle the crumbled feta cheese evenly over the top of the eggs.

• 9

  Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the center is firm and the top is lightly golden.

• 10

  Remove from the oven, garnish with freshly chopped chives, and let it rest for 2 minutes before slicing into wedges.