Ingredients
8
8 servings
- •2 small yellow potatoes
- •10 eggs
- •½ teaspoon hot sauce (such as Tabasco®)
- •1 tablespoon chopped fresh tarragon
- •2 tablespoons chopped fresh chives
- •1 teaspoon lemon zest
- •Salt and ground black pepper to taste
- •2 tablespoons olive oil
- •¼ cup diced red onions
- •1 cup asparagus, cut into 3/4-inch pieces
- •½ cup smoked salmon, broken into small pieces
- •⅓ cup shredded Gruyere cheese
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
- Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
- Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
- Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
- Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.
Nutritional Facts
Per 8 servings
- Calories: 172
- Carbohydrate: 6g
- Fat: 12g
- Fiber: 1g
- Protein: 12g
- Sugar: 1g
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