“Scrumptious Keto Haggis and Asparagus Frittata: A Flavorsome Scottish Brunch Experience”
Discover this scrumptious and hearty Keto Haggis and Asparagus Frittata recipe that combines traditional Scottish flavors with a keto-friendly twist for an unforgettable brunch experience. This advanced dish features a blend of herbs and spices, creating a mouthwatering aroma and visual appeal that will transport your taste buds straight to the Scottish Highlands.
Allergens
Eggs, Dairy (Cheese)
Ingredients
- 6 large free
- range eggs
- 1 cup haggis (traditional or vegetarian)
- 1 bunch fresh asparagus, trimmed and chopped
- 1 medium red onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup sharp cheddar cheese, grated
- 1/4 cup fresh parsley, chopped
- 1 tsp dried thyme
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk the eggs until well combined. Season with salt and pepper. Set aside.
- In a large skillet over medium heat, add olive oil and sauté the red onion and garlic until softened.
- Add the haggis to the skillet and cook for 3 4 minutes, or until heated through.
- Stir in the asparagus, thyme, and half of the grated cheddar cheese. Cook for another 2 3 minutes, allowing the asparagus to soften slightly.
- Pour the whisked eggs over the haggis mixture, making sure they evenly coat the ingredients. Sprinkle the remaining cheddar cheese on top.
- Transfer the skillet to the preheated oven and bake for 20 25 minutes, or until the edges are golden and the center is set.
- Remove from the oven, let it rest for a few minutes, then carefully slide the frittata onto a serving plate. Garnish with fresh parsley.
Chef’s Insight
This dish showcases the fusion of traditional Scottish flavors with a keto-friendly twist.
Notes
For an added touch of luxury, consider serving with a side of smoked salmon or a glass of sparkling wine.