Healthy Spring Asparagus & Leek Frittata

Featuring JUSTEGG

Looking for easy recipe to make and a paleo-friendly addition to your summer brunch menu and got that asparagus there?

Why not try give a to this delicious Asparagus and Leek Frittata featuring JUSTEGG recipe. This recipe is perfect for you, where your worries will surely fade away in a minute.

JUSTEGG is a game-changer and I love making frittatas with it. Anything goes with frittatas; this one is tasty with the combination of asparagus, leeks and JUSTEGG.

The ingredients are easy to find, which is good for your busy time. The frittata is a simple, healthy, and economical dish, which is also a fantastic vehicle for recycling leftovers.

The subtle crisp from the fresh asparagus, the oniony bite from the leeks that features JUSTEGG that we grabbed at the farmers market were all so perfect together.

This recipe would also make for a great dinner. It is packed with flavors that your loved ones will surely love to eat during dinner. This recipe will make sure you don’t regret eating it with your family.

An Asparagus and Leek Frittata sounded like the perfect spring weekend!

Asparagus & Leek Frittata featuring JUSTEGG

Nicole Kearsley

JUSTEGG is a game changer and I love making frittatas with it. Anything goes with frittatas; this one is tasty with the combination of asparagus, leeks and super creamy Chao brand shreds.

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Dinner, Main Course

Cuisine Italian, Vegan

Servings 2

Ingredients

  

• 1.5 bottles JUSTEGG (18oz)
• 2 tablespoons Garbanzo Bean Flour
• ¼ cup Vegan Sour Cream
• ¼ cup Plant-Based Creamer (or coconut milk)
• 1 cup Shredded Chao Cheese divided
• 1 teaspoon Salt
• ¼ teaspoon Pepper
• 1 tablespoon Vegan Butter
• 1 tablespoon Olive Oil
• 2-3 pieces Leeks whites & light green parts only, thinly sliced
• 2 cups Asparagus trimmed and sliced into 2" pieces
• ½ teaspoon Kala Namak (optional)

Instructions

 

• Whisk together the JUSTEGG, garbanzo bean flour, vegan sour cream, plant-based creamer, salt & pepper. Set aside.
• Heat an ovenproof skillet over medium heat with 1 Tbsp vegan butter and 1 Tbsp olive oil. Sauté leeks until softened approximately 9-10 minutes.
• Reserve a few of the asparagus tips for the top of the frittata, then add remaining asparagus and continue to cook another 1 minute.
• Wisk the JUSTEGG mixture again then stir in 3/4 cup of the Choa cheese. Pour evenly over the asparagus and leeks. Cook without stirring for about 5 minutes or until the edges begin to set.
• Sprinkle the remaining 1/4 cup Chao cheese and reserved asparagus tips over the top of frittata. Transfer the skillet to the oven. Bake for 30-35 minutes. Let stand for 15 minutes.
• Sprinkle with kala namak(optional) before serving. *I didn't bother with kala namak as it was delicious without.

Notes

NO RULES: You may sub any of the veggies to suit your preference, but don’t use more than 2 cups of chopped veggies.

GARBANZO BEAN FLOUR: There is no substitute for garbanzo bean flour here. But you should have no trouble finding some in any health food store, or Indian market. Note, it may also be called chickpea flour. 

MAKE YOUR OWN: You can make your own garbanzo bean flour from dry, uncooked chickpeas. If you have a powerful blender you may grind raw chickpeas into flour in about 1 minute or less.

MAKE IT AHEAD: It’s best to plan ahead to give it time to set and firm up before slicing and serving. You may serve warm, at room temperature, or chilled from the fridge.

DON’T OVER COOK!: For best results and texture, bake until a toothpick inserted in the middle comes out mostly clean, but NOT completely dry. It will continue to set as it cools.

SERVING: Let your frittata rest at room temperature for at least 15 minutes (a little longer is even better) before slicing and serving. The cool down time will help your frittata firm up and make the texture, just right.

STORAGE: Leftovers keep refrigerated in a sealed container for 3-4 days. You may reheat on stove top or enjoy chilled. 

Keyword plant based, vegan