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.

  1. Blanch the asparagus and silverbeet. Remove any excess water from the silverbeet by squeezing it tightly into a ball.
  2. 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.
  3. Whisk the eggs in a bowl with salt, pepper and fresh herbs.
  4. Layer the silverbeet and leeks with the asparagus and goats fetta in a large (about 25cm) oiled flan dish.
  5. Pour the egg mixture evenly over the top so it’s pretty much covered.
  6. 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.

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