Chickpea and Asparagus Frittata

Chickpea and Asparagus Frittata with sauted lemon asparagus

What to do with an abundance of asparagus (and a few egg whites left over from my Lemon Curd and Raspberry Crumble slice)...

I also needed a quick and easy, light dinner tonight as daughter Summer and veggie daddy are off to Dad’s night at kinder this evening.  This dish is great on it's own but tonight I simply had so much asparagus that I blanched some for only 1 minute then tossed in a little olive oil, lemon zest and salt and pepper. Simply gorgeous!

It’s the kind of dish you can use whatever vegies you have on hand but I like pumpkin for comfort, chickpeas for added protein, asparagus for a reminder that spring is on the way and some rosemary and Romano cheese for a delicious flavour boost.  Other vegies that go well include zucchini, sweet potato, capsicum and even mushrooms.  While I often roast the pumpkin to enhance the flavour it’s also nice lightly boiled or steamed to make a softer dish which the kids tend to prefer.  My eggs are free range from my local farmers market which I now get by the tray full.  Summer loves returning each week to recycle our carton or tray from the “egg man”. 
  

It was grandma who brought us the bunches of asparagus and even Summer couldn’t wait to eat them and had some for lunch. I don’t know about your family but we’re a little divided about the effects of asparagus particularly regarding the smell of one’s urine.  We all love the taste and while myself and Finn have no complaints, it’s daddy and Summer who have almost immediate effects.  Apparently it’s a genetic thing that you either have or you don’t. 

 

Anyway, here it is...

Chickpea and Asparagus Frittata

50g Romano or Parmesan cheese
5 free range eggs
100g milk
Chickpeas (1 tin or 200g dried and cooked)
1 bunch asparagus (with tough ends snapped off)
Approx 300g potato and pumpkin cut into 2cm pieces
Approx ½  broccoli chopped
Salt and pepper (optional)
Fresh rosemary

• Lightly steam or boil potatos and pumpkin adding broccoli for the last few minutes
• Place in a 20cm x 20cm baking dish and sprinkle chickpeas over
• Place cheese in Thermomix bowl and grate for 10 seconds speed 8.  Remove half and set aside
• Add eggs and milk and blend 20 seconds speed 4
• Pour over veggies, arrange asparagus spears on top and sprinkle with remaining cheese
• Bake 180° 35 mins until golden and only just set.

Enjoy!

Mushroom and Spinach Omlette

I feel like a big kid at Christmas.  I got my second Thermomix bowl delivered today and I’m super excited! As fellow Thermomixer’s know, these knifty little machines can be very inspiring and it’s easy to have several creations on the go at once.  It was actually veggie daddy who suggested I get a second bowl after I recently catered for our son's 1st birthday / christening and made an indian feast for my birthday.  To be efficient with one bowl you need a certain amount of planning, ie doing all your grinding or milling at once to be time effective, or sequencing your dishes to minimise washing between.  So now with a second bowl, does it mean I can make twice as much…



Mushroom and Spinach Omlette with toasted olive bread

Speaking of time efficiency, this recipe is super quick, healthy and most importantly tasty.  It’s easy to whip up for a breakfast, lunch or dinner and is flexible with what toppings you add.  I  simply love the way the Thermomix beats egg whites making recipes like this failproof.  It is so light and fluffy that's it's too thick to fold in half and is more pizza style.  I used 6 eggs for a family of four and a large frypan but this could easily be reduced to suit.  In fact I’m leaving the recipe quite open and as a guide to your imagination…

 Mushroom and Spinach Omlette

Preheat oven or grill to 180°.

Grate approx 50 grams cheese (I combined tasty and swiss) 6 sec speed 8 in TM and set aside.

Wash and dry TM (or use 2^nd bowl if you have one!)

Slice a handful of mushrooms and lightly sauté with a little butter, fresh herbs and pepper in a non-stick frypan.  When starting to brown, add a good handful of baby spinach until just starting to wilt.  Remove from pan and set aside.  I find doing this first in the same frypan ensures it’s well heated and seasoned for the omlette. 

Separate 6 room temperature eggs and place egg whites into clean TM bowl. 

Insert Butterfly and beat without MC for approx 3 minutes 50° speed 4 (wow!)

Reduce to speed  2 and drizzle in egg yolks for about 5-6 seconds or until only just combined and without sacrificing those gorgeous egg whites.

Pour into frypan and over medium heat cook about 5 minutes until edges start to cook.

Sprinkle mushrooms, spinach and cheese over top and grill for another 5 minutes until cheese is melted and omlette is only just set.

Serve with your favourite Thermomix bread or salad and enjoy!

Summer waiting for breakfast