Description
A true taste of spring baked in one dish. Tender asparagus, fresh herbs and fluffy eggs come together with potatoes and feta, creating a vibrant and aromatic recipe. Perfect for brunch, a light lunch, or a sunny gathering around the table.
Ingredients
- 1 bunch asparagus
- 2 large potatoes, peeled and cut into 2 cm cubes
- 12 large eggs
- 3/4 cup heavy cream
- 1/2 cup chopped fresh parsley
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh dill
- 1 1/3 cup crumbled feta (200 g)
- 3 spring onions, thinly sliced
- 3/4 cup grated kefalotyri (or cheddar or gouda)
- Salt & black pepper
- Butter for greasing
Instructions
- Prepare the dish: Preheat the oven to 200°C (390°F). Butter a 2-liter baking dish.
- Prepare the asparagus: Snap off the woody ends. Peel the stalks up to the tips. Boil in salted water for 4–5 minutes. Transfer to ice water to keep their bright green color, then drain.
- Cook the potatoes: Place potatoes in a pot with cold salted water. Bring to a boil, then simmer for 10–12 minutes until tender but not mushy. Drain and set aside.
- Make the egg mixture: Whisk eggs and heavy cream until combined. Add potatoes, herbs, feta, spring onions, salt and pepper (adjust salt carefully due to feta).
- Assemble: Pour the mixture into the baking dish. Sprinkle with grated cheese. Arrange asparagus on top and gently press them into the mixture.
- Bake: Bake for 30 minutes at 200°C (390°F). Lower temperature to 180°C (350°F) and bake for another 10–15 minutes until set in the center. If browning too quickly, loosely cover with foil.
Serve warm or slightly cooled.
Tip: Let it rest for 10 minutes before slicing for cleaner portions.
Enjoy!