Aralia Sprout Frittata

20260522, #BreakfastDiary 1728, 16°C/sunny A mondegreen is the phenomenon of mishearing song lyrics or speech and interpreting them with a different meaning than intended. Classic examples: "All by myself" heard as "Oppa manse" (Hail, oppa), or "Isn't she lovely" heard as "Yi Sun-sin lovely" (the famous admiral). Nailed it - dureup dureup dureup, Hit you with that DDU-DU DDU-DU DU, Today's breakfast, made for the soundtrack. About 450kcal, Aralia Sprout Frittata.

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

1. 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. 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. 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. 5. 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. 6. Bake in a 170°C oven for 20 minutes covered with cooking foil, then remove the foil and bake for another 10 minutes.