This versatile dish can be eaten hot or cold, for breakfast, lunch or dinner!
Asparagus is rich in inulin, a dietary fibre, that provides an ideal food source for the good bacteria within our digestive tract. It also encourages the growth of good bacteria and therefore has a probiotic effect in the gut.
1 leek (white part) sliced
1 Zucchini – grated
pinch of salt and pepper
8 free range or organic eggs
1 bunch of asparagus (woody ends trimmed off)
50gm feta cheese
Preheat oven 200 degrees and lightly grease an ovenproof dish.
Sautee leek and zucchini over medium heat until soft, season with salt and pepper, allow to cool.
Whisk eggs together until well combined. Add cooled leek and zucchini and mix well. Gently stir through crumbled feta.
Pour into dish and place asparagus sprigs on top and gently push into mixture so its slightly covered.
Bake in oven for 30-35 mins.