Asparagus and greens frittata – Recipes – Anna Jones

Ingredients

• 8 organic eggs or 200g chickpea flour
• 2–4 tablespoons olive oil
• 2 cloves of garlic, peeled and finely chopped
• a small bunch of spring onions, thinly sliced
• 2 x 250g bunches of asparagus, woody bottoms snapped off and discarded, spears sliced into 2cm pieces
• 3 big handfuls of greens – spinach, sorrel, watercress, wild garlic, nettles, (about 150g)
• the zest of 1 unwaxed lemon
• 100g ricotta or vegan ricotta (I like the Tofutti brand)
• 1 tablespoon nigella seeds
• a small bunch of parsley
• 1 red chilli
• juice of ½ the lemon (from above)
• 1 teaspoon harissa
• ½ teaspoon maple syrup or honey
• 1 tablespoon olive oil