Ingredients
Serves 4 | +/- 45 min cooking time | 15 min preparation time
A dozen small potatoes
1 yellow onion
1 bunch small green asparagus
100 g spinach shoots
100 gr beans
10 organic eggs
2 tablespoons Bister 100% Belgian sweet mustard
3 tablespoons full cream
100 gr feta cheese
2 tbsp organic sweet mustard
A few sprigs of fresh chives
A few sprigs of dill
A few radish shoots
1 drizzle of olive oil
Salt and pepper
Preparation
Preheat oven to 180 degrees.
Cook the potatoes for about 15 minutes in a large pot of salted water. Drain and set aside.
Cook the baby green asparagus in boiling salted water for 6 to 8 minutes.
Peel and chop the onion, finely chop the spring onion.
Heat a large ovenproof frying pan with a little olive oil and melt the onion, seasoning lightly with salt.
Cut the cooked potatoes into strips, keeping the skin on, and add to the mixture in the frying pan, reduce the heat slightly, then add the asparagus. (Keep two or three for decoration).
Add a teaspoon of Bister 100% Belgian sweet mustard.
Add the spinach shoots, then after 4 minutes add the fava beans and mix well.
In a bowl, whisk together the eggs, crème fraîche and teaspoon of mustard. Season with salt and pepper.
Pour the mixture over the mixture in the pan, increasing the heat slightly and leave to set gently. After 5 minutes, sprinkle with chunks of feta cheese and place in the oven for 5 to 6 minutes.
Remove from the pan and sprinkle with fresh herbs.
Tip: This dish can be eaten hot or cold, and you can add edible flowers to bring a touch of spring to your recipe.