(from ‘Almost Vegetarian’)
My sis J bought me this cookbook back in the olden times (early 90s?) from Granville Island, and I’ve utilized it quite extensively over the years. I just recently rediscovered it on a shelf (whoo hoo) – have bookmarked several recipes to try over the summer, and am excited to bring some healthful cooking into the mix. This was lovely – light and refreshing, would be perfect for a ‘ladies who lunch’ après spa snack (serve w/ shampers!) It can be made in advance, served at room temperature.
½ tbsp unsalted butter or canola oil (I used buttah!)
1 small red onion, minced
2 scallions, minced
1 tbsp each minced fresh sage and chives
4 large eggs, lightly beaten
½ cup grated Regiano Parmesan
1 cup part skim ricotta (I couldn’t find any, but used low fat dry curd cottage cheese)
1 ½ cups asparagus, slivered, then blanched
Preheat oven to 450.
Melt butter or oil, sauté onion, scallions, sage and chives over med-low heat, approx 5 mins. Stir in blanched asparagus.
In mixing bowl, combine eggs, Parm and ricotta or cottage cheese – beat until smooth.
Spray glass pie dish with cooking spray, spread onion mixture onto bottom of dish, add egg mixture on top. I sprinked a little more Parm on top!
Bake approx. 35 mins, should be light brown on top, knife inserted in centre comes out clean.
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