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!