Aralia Sprout Frittata

Ingredients

• Aralia sprouts (enough to fill a small pound cake tin)
• a handful of spinach
• 2 eggs
• 1/2 cup milk
• 1T cheddar cheese
• 1/2t whole grain mustard
• salt
• pepper
• 1/2t sugar
• 1T shredded cheese

Check items off while grocery shopping - it’s remembered here.

Steps

1. 01

   Trim the base of the aralia sprouts and use only the leaves and tender stems. Blanch for 1 minute, rinse in cold water, and squeeze out the moisture well. Sauté lightly in a pan for just 1-2 minutes (enough to drive off the moisture). The baby spinach, which will provide a softer flavor layer in contrast to the aralia sprouts, should be rinsed in cold water and squeezed dry.

2. 02

   Heat olive oil in a pan and sauté the chopped onion. (Since I used the same pan the aralia sprouts were cooked in, the onion turns reddish.)

3. 03

   Add 3 eggs, 1/2 cup milk, 1/2t whole grain mustard, salt, pepper, and 1/2t sugar, and gently mix with chopsticks or a whisk for just 20-30 seconds.

4. 04

   In a small pound cake tin, layer the aralia sprouts from step 1 and the onion from step 2, then pour in the egg mixture from step 3. On top of that, add spinach and aralia sprouts, pour in more egg mixture, then top with aralia sprouts again.

5. 05

   Bake in a 170°C oven for 20 minutes covered with cooking foil, then remove the foil and bake for another 10 minutes.