Spring Frittata with Asparagus, Peas and Herbs

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:

1. Prepare the asparagus. Cut away the tough woody end and cut the spears to 3 inch pieces or what will fit into your skillet.
2. If using frozen peas, thaw them. If using fresh then blanch them.
3. Cut the chives, parsley and spring onions.
4. Place the frittata batter ingredients in a b lender and blend to a smooth consistency.
5. Pre-heat the oven to 425°F/218°C.
6. Heat your skillet on the burner with a bit of cooking oil.
7. Add the chives, peas, thyme spring onions and parsley to the frittata batter.
8. Pour the batter into the skillet and place the asparagus spears into the batter.
9. 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).
10. Place the skillet in the oven and bake the rest of the frittata until the top is set, about 15-20 minutes.
11. 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.