Makes 1 frittata

INGREDIENTS

For the frittata:

• ½ bunch asparagus
• Salt and pepper
• ½ cauliflower head, chopped
• 1 shallot, finely chopped
• 3 cloves garlic, chopped or crushed
• 1 can white beans, drained and rinsed
• 2 cups greens
• Juice of 1 lemon
• 3–4 ounces goat cheese or feta cheese
• 5 eggs
• ½ cup milk or milk alternative
• Red chili flakes

For the dill salsa verde:

• 2 green onions, thinly sliced
• 1 cup dill, roughly chopped
• ¼ teaspoon salt
• 3–4 tablespoons olive oil (enough to coat onion and dill)
• Juice of ½ lemon

PREPARATION

Step 1

Preheat oven to 350 degrees F. Snap off ends of asparagus. Heat oil in pan on medium heat and add whole asparagus spears. Add salt. Cook asparagus until bright green and slightly brown on edges, then set aside.

Step 2

Heat more oil in same pan. Add cauliflower, salt and a few cracks of pepper. Cook on medium heat and leave cauliflower untouched until it starts to brown. Stir in shallots and garlic and cook until shallots start to soften. Add beans, greens and lemon juice, and stir until greens are wilted. Crumble half the cheese into bottom of a baking dish and add cauliflower frittata filling. Lay asparagus on top of filling and sprinkle with remaining cheese.

Step 3

In a separate bowl, whisk together eggs, milk, ½ teaspoon salt and a few cracks of pepper. Pour egg mixture over filling, making sure it’s fully coated. Top with a few sprinkles of red chili flakes and bake for 35–40 minutes, until the top is firm to the touch. For the topping, mix all dill salsa verde ingredients together in a small bowl. Slice baked frittata into wedges and top with dill salsa verde.