Spring Greens Frittata
Spring is just so darn good. I love the warm breeze, abundant blossoms and pockets of jasmine that waft into my path as I wander innocently down the street. Not to mention all the new seasonal produce. I was pretty stoked when strawberries suddenly appeared in giant waves…this week I’m all over the fresh greens.
Last year I had asparagus spears magically appear in my garden. I had somehow forgotten about the asparagus patch over winter and was happily surprised to make this little discovery, one sunny September day…
It was pretty much the best thing ever. I put asparagus in just about anything that I could get away with.
I should admit that I didn’t plant them; I was just in the right place at the right time. Sadly, I’m not receiving the benefits of this little asparagus patch anymore. But I did discover a very hardy and healthy silverbeet plant that managed to survive the neglect of winter.
I only realised how much I have been missing asparagus when they appeared at my local organic shop a few weeks ago. And I remembered that they are one of my favourite spring foods. So I thought I would make a dish with all the fresh spring greens I could lay my hands on. And this is what I came up with:
- 1 tbsp oil for frying
- 1 leek, white section only, well washed and chopped finely
- A few cloves of garlic, chopped finely
- 2 bunches asparagus, woody ends removed, cut in half
- One healthy bunch of silverbeet (or spinach), well washed and chopped roughly
- 8 large free range eggs
- 100g goats cheese
- A generous handful of fresh garden herbs, chopped roughly (I used parsley, fennel and chives, but shallots and basil would be pretty tasty too)
- Salt and pepper to season
Musical inspiration: Lily Allen, Alright Still…*
*I’ve spent a bit of time expanding my Blogroll this week and was sparked by Green Gourmet Giraffe‘s idea of sharing the music that is playing in her kitchen. Music is almost always a key ingredient for my cooking inspiration, so I’m going to start sharing what’s playing whilst I am cooking.
- Blanch the asparagus and silverbeet. Remove any excess water from the silverbeet by squeezing it tightly into a ball.
- Fry the leeks in a shallow pan on a low heat until translucent. Add the garlic and fry for another couple of minutes, and then add the silverbeet. Cook for another minute or two and take off the heat.
- Whisk the eggs in a bowl with salt, pepper and fresh herbs.
- Layer the silverbeet and leeks with the asparagus and goats fetta in a large (about 25cm) oiled flan dish.
- Pour the egg mixture evenly over the top so it’s pretty much covered.
- Bake at 190C for about 45 minutes or until a skewer comes out clean.
Cool on the windowsill like so…
And enjoy in the spring sunshine.