- 350g Asparagus (washed, trimmed, peeled and chopped)
- 150g Peas (washed)
- 1 large onion (finely diced)
- 2 Spring Onions (washed, trimmed, finely sliced)
- 1 Clove Garlic (peeled, and minced)
- 12 Large Eggs (cracked, seasoned with salt and pepper and well beaten)
- 200g Dandelion (well washed)
- 1 Lemon (juiced, and zest finely grated)
- 100ml Extra Virgin Olive Oil
- 1tbsp Dijon Mustard
- 1tbsp Honey
- Prepare your dressing by whisking together the lemon zest and juice, olive oil, dijon mustard, honey and a bit of salt and pepper until well combined.
- Pour the dressing over your dandelion leaves and toss until the dandelion is well coated in the dressing mix.
- Fill a pot with water and a generous pinch of salt and turn on the heat to high and bring the water to a rolling boil. When the water comes to a rolling boil, add your asparagus and cook for 1-2mins. Repeat this process with the peas, cooking them for 1-2mins.
- In a large saute pan heat over medium high heat. Add a little olive oil and sweat your onions and garlic until soft and lightly coloured.
- Turn up your heat to high and add your cooked asparagus and peas to the pan and saute for 1-2mins.
- Stir in your spring onions and beaten eggs with a wooden spoon or heatproof rubber spatula.
- Turn down the heat to medium low, and constantly stir the mixture to help distribute the heat evenly throughout the entire pan. Continue stirring until the mixture is about 70-80% cooked through, with the eggs almost completely set throughout the pan. Test by lightly shaking the pan, if the omelette shakes and moves in the pan as one piece without breaking it is ready to be flipped over.
- Using a plate large enough to cover the pan, invert the omelette onto the plate and slide the uncooked side of the omelette back into the pan and continue cooking for 2-3mins until golden brown.
- When ready remove the omelette from the pan and allow to cool before serving.
- Garnish with your dandelion salad, and serve.
- This is a nice vegetarian dish that really highlights some of the fresh and delicious produce we have in the summer. It’s cheap, easy to prepare, and keeps well so it can be prepared in advance and served at room temperature without any issues.
- I parboil/blanch the asparagus and peas before hand to cook them more evenly and to ensure that they’re cooked through before adding my eggs. If you skip this step and saute your asparagus and peas, you run the risk of breaking your omelette when you add your eggs. Basically the water content within the vegetables would release, diluting the egg mixture making it less firm/stable. So when you invert your omelette, there’s a chance it could crack or break on you.
- I know dandelions are commonly seen as nothing but weeds in North America, but their a legitimate source of food. The trick is to find a source that hasn’t been sprayed with any fertilizers or pesticides and to harvest the dandelions when they are young and sweet.
- Dandelions are healthy and delicious and work well in this dish with their bittersweet flavour acting as a good contrast to the sweet and savoury asparagus, pea and onion frittata.
- Alternatively, instead of flipping the omelette over by inverting it into a pan, you can place your pan underneath the broiler for a few mins to cook and caramelize. Keep in mind, you can only do this if your pan is oven proof and doesn’t have a plastic handle.
- You can substitute the arugula with another type of salad leaves, such as frisee, dandelion, spinach, etc.
- When cooking and stirring your mixture in the pan, ensure you don’t use any metal utensils as you run the risk of damaging the surface and ruining your pan.
- In case you’re interested, I have another Pork, Mushroom, Potato and Onion Frittata recipe here.