Preparation time:25 min
Cooking time: 25 min
Servings: 4
List of ingredients
- 8 eggs
- 6 stalks asparagus
- 1 tomato, seeded and diced
- 125 g of Lafleur Bologna*, diced
- 45 mL (3 tablespoons) of milk
- 65 mL (1/4 cup) of parmesan cheese, freshly grated
- 65 mL (1/4 cup) of cheddar cheese, grated
- 30 mL (2 teaspoons) of olive oil
- 80 mL (1/3 cup) of black olives, sliced
- 15 mL (1 tablespoon) of fresh thyme, chopped
- 15 mL (1 tablespoon) of fresh chives
- Salt and freshly ground pepper to taste
*Note: At the deli counter, have 2 slices of Lafleur Bologna cut about ¼ inch thick (0.5 cm), or about 60 g per slice, or pick up an individual piece of bologna from the refrigerated section.
Preparation
- Preheat oven to 350 °F (175 °C).
- Cook asparagus in a pot of boiling water for 3 to 5 minutes.
- Mix eggs, milk, thyme and chopped chives in a bowl. Add grated parmesan and cheddar, and salt and pepper to taste.
- Dice bologna slices. In an ovenproof pan, heat olive oil over medium-high heat. Sauté cooked asparagus for 2 minutes. Add bologna, seeded tomato and sliced black olives and continue cooking for 2 to 3 minutes.
- Add egg and milk mixture and cook for 3 to 4 minutes.
- Continue cooking in the oven for 8 to 12 minutes.
- Decorate plate with parmesan shavings and snipped chives.
Tips from the chef
- To seed tomato, cut in half lengthwise and squeeze gently in your hand.