Asparagus and greens frittata – Recipes – Anna Jones

Name: 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

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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