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Mindful : October 2016
Frittata with green beans, asparagus, feta cheese, sundried tomatoes, and basil Ser ves 6 Sea salt 51⁄4 ounces (150 g) green beans 31⁄2 ounces (100 g) green asparagus tips 3 tablespoons olive oil 1 medium shallot, finely chopped 3 garlic cloves, finely minced 6 sundried tomatoes in olive oil, finely diced 8 cherry tomatoes, halved 6 large eggs, beaten 2 tablespoons crème fraîche 2 ounces (60 g) whole milk sheep feta cheese, crumbled 8 to 10 leaves basil, chopped 1 tablespoon chives, finely chopped Freshly ground pepper to taste Blanch the green beans and asparagus for 4 minutes in a large pot of salted boiling water. Strain and transfer to an ice water bath; set aside. Preheat the oven to 375 F. In a 10-inch skillet (that can go in the oven), heat 2 tablespoons olive oil over medium heat. Add the shallot and cook without browning for 2 minutes. Add the garlic and cook for one more minute. Add the green beans, asparagus, sundried tomatoes, cherry tomatoes, and cook for 4 to 5 minutes, stirring. Transfer to a bowl. Stir the crème fraîche into the eggs. Heat the remaining tablespoon olive oil in the skillet and add the egg mixture. Top with the vegetables and add the crumbles of feta cheese and fresh herbs. Season with pepper. Cookfor 3 to 4 minutes on the stove. Transfer to the oven and finish cooking for 5 to 10 minutes, or until the frittata is slightly puffed and the eggs are cooked through. GF Gluten-free food