Inspired by the traditional egg dish, this Middle Eastern frittata is loaded with herbs and asparagus giving you a taste of spring on a plate. Serve with fresh greenhouse tomatoes and cucumbers simply seasoned with salt and pepper.
Baking Time: 12 minutes
- 1 lb (500 g) Ontario Asparagus, trimmed
- 6 Ontario Eggs
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) each salt, freshly ground pepper and ground turmeric
- 1 cup (250 mL) finely chopped fresh Ontario Parsley Leaves
- 1/2 cup (125 mL) finely chopped fresh Ontario Dill or Coriander (Cilantro) or combination of both
- 2 tbsp (25 mL) vegetable oil
- 5 Ontario Green Onions, sliced (about 1 cup/250 mL)
- 1/4 cup (50 mL) coarsely chopped walnuts
Cut 2-inch (5 cm) long tips of asparagus; set aside. Cut stalks into slices, about 1/4-inch (5 mm) thick; set aside separately.
In medium bowl, whisk together eggs, baking powder, salt, pepper and turmeric; stir in parsley and dill. Set aside.
In 9 to 10-inch (25 to 30 cm) cast iron or ovenproof skillet, heat oil over medium heat. Cook sliced asparagus and green onions, stirring, until onions are tender, about 2 minutes. Pour egg mixture into skillet; reduce heat to medium-low and cook, stirring, until eggs start to set, 1 minute. Cook, without stirring, until bottom is set but top is still wet, 2 minutes. Arrange asparagus tips and chopped walnuts on top, pressing slightly.
Bake in 400°F (200°C) oven for about 12 minutes or until tip of knife inserted in centre comes out clean and asparagus is tender-crisp. Let stand for 5 minutes. Cut into wedges.
Tip: Use salad spinner to dry herbs well before chopping.
- PROTEIN: 13 grams
- FAT: 19 grams
- CARBOHYDRATE: 7 grams
- CALORIES: 254
- FIBRE: 3 grams
- SODIUM: 448 mg