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MATT’S BAKED AVOCADO EGGS

Updated on by mattsadmin
MATT'S BAKED AVOCADO EGGS 4 large free range eggs2 medium size (firm, ripe avocados)2 Tbsp. olive oilsaltground pepperTo Serve1/4 cup chopped fresh parsleyBlanched asparagusSourdough toast PREHEAT oven to 190c. Line a baking sheet with aluminium foil. Form 4 circular rings out of aluminium foil to use in keeping the avocados upright for prepping and baking.Slice... Read More »
Posted in Avocado, Vegetarian

Asparagus-and-Zucchini Frittata

Updated on by mattsadmin
Asparagus-and-Zucchini Frittata 2 inch medium zucchini halved lengthwise and sliced crosswise 1/4thick180 g asparagus—trimmed (stems sliced 1/4 inch thick on the diagonal and tips left whole)8 large free range eggsSea salt flakesPepper3/4 cup fresh ricotta1 tablespoon extra-virgin olive oil Preheat the oven to 180c. 
In a medium saucepan of salted boiling water, blanch the zucchini... Read More »
Posted in Asparagus, Vegetarian