We enjoy frittatas filled will many different vegetables. In the spring we look forward to fresh herbs, peas and asparagus.
Serving Size: 4
Ingredients:
- 1 pound asparagus, cleaned, trimmed and cut into 3″ spears
- 1½-2 cups peas
- 3 tablespoons chives
- 2 tablespoons parsley
- 1 teaspoon thyme
- 2 spring onions, sliced
- cooking oil for the skillet
for the batter:
- 8 tablespoons chickpea flour
- ½ cup water
- 3 tablespoons vinegar
- 5 tablespoons non-dairy milk
- 1 tomato, cut into eighths
- salt and pepper to taste
Directions:
- Prepare the asparagus. Cut away the tough woody end and cut the spears to 3 inch pieces or what will fit into your skillet.
- If using frozen peas, thaw them. If using fresh then blanch them.
- Cut the chives, parsley and spring onions.
- Place the frittata batter ingredients in a b lender and blend to a smooth consistency.
- Pre-heat the oven to 425°F/218°C.
- Heat your skillet on the burner with a bit of cooking oil.
- Add the chives, peas, thyme spring onions and parsley to the frittata batter.
- Pour the batter into the skillet and place the asparagus spears into the batter.
- Allow the batter to slightly cook on the burner for a couple of minutes so the bottom of the frittata is cooked (1-3 minutes).
- Place the skillet in the oven and bake the rest of the frittata until the top is set, about 15-20 minutes.
- When done , remove from the oven and allow to cool slightly. We enjoyed the frittata with a mixed green salad and whole grain bread.
Notes:
It is important that your skillet can be used both on the stove-top and in the oven. A cast iron skillet works well.
