Mushroom-Asparagus Frittata with cast iron skillet

November 21, 2020 / Lyn Jones / 0 Comments

This frittata is really so easy to prepare and goes really well with the Cheesy Whole-Grain Biscuits and a simple fresh salad.  Serves 4

INGREDIENTS
cast iron skillet
1 tablespoon olive oil
1/4 medium red onion, thinly sliced
1 clove garlic, minced
2 cups ((about 250g) thinly sliced white button, cremini, or baby bella mushrooms
1 bunch asparagus (about 10 spears), cut into 1 1/2-inch pieces
1 tablespoon fresh thyme leaves
6 large eggs
1/2 cup feta cheese, cubed
Salt and pepper

Preheat oven to 180° (FF). Heat oil in a 10-inch cast iron skillet over medium heat.

Add onions, cook til fragrant & translucent; about 5 minutes. Add garlic & mushroom slices – cook until soft, about 5 mins. Toss in asparagus & thyme – cook another 3 mins. Season.

While veggies are cooking, whisk the eggs, then fold in the cubed feta.
When veggies are ready, pour the egg-cheese mixture over vegies, coating the vegetables evenly.

Once the edges firm up, transfer skillet into the preheated oven and bake 8-10 mins until centre is no longer wobbly and the top is golden.

ROASTED CARROT WITH ALMOND DUKKAH + LABNE

June 11, 2017 / Lyn Jones / 0 Comments

I absolutely LOVE this salad!  It’s a staple in my home and it’s delicious warm straight out of the oven or cold the next day for a delicious healthy lunch. Roasting brings out the natural flavours of the carrot and the dukkah intensifies the deliciousness. Simple to make and delicious to eat. Enjoy.

INGREDIENTS (4 SERVINGS)

1.5  kgs Organic Carrots (I used assorted Heirloom carrots)
3 tablespoons olive oil – I used a lovely lemon scented olive oil
sea salt – good pinch
Fresh thyme – few sprigs
1 lemon
2 large handfuls rocket leaves
Labne to serve
Almond Dukkah to serve

  1. Preheat your oven to 180 C.
  2. Cut the carrots in half then into lengths and place onto a baking tray.
  3. Drizzle with olive oil and season with the salt.
  4. Massage the oil and salt over the carrots and add thyme.
  5. Spread the carrots out onto 2 baking trays to create room for even roasting if you feel it’s necessary.
  6. Roast for 40 minutes or until golden and softened.
  7. Remove from the oven and allow to cool slightly.
  8. Place the carrots into a bowl and fold through rocket leaves gently.
  9. Pile onto a serving board.
  10. Squeeze over a little lemon juice and top with labne and Almond Dukkah (https://www.thehealthychef.com/2013/12/dukkah/)

NOTES:

  • Goats curd, feta or haloumi can be used in place of the labne.  Labne is basically a thick strained yoghurt that contains live probiotics  (good bacteria) that help protect our immune and digestive system. It’s also a good source of complete protein.
  • Tahini dressing* can be used in place of the labne for a dairy free alternative.
  • Enjoy cold for lunch the next day.

* see own recipe in Lyn Recipes

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