Asparagus and Wild Rice Frittata

Delicately seasoned with basil and lemon rind, this frittata spotlights the contrasting flavors of asparagus, green onions and grape tomatoes. Wild rice brings an earthy nuttiness and makes the dish a light meal in itself.

Note: recipe calls for rice to be cooked ahead of time. See package directions. Serves 4

Ingredients:
cooking spray – we use olive oil or coconut oil
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large eggs
4 large egg whites
1 leek, washed, green part trimmed away, and thinly sliced 1 cup asparagus, sliced into 1 inch pieces
1 garlic clove, minced
1 bunch (up to 1 cup) green onions, thinly sliced
1/2 cup grape tomatoes, halved
1/2 cup wild rice, cooked according to package directions 1/4 cup fresh basil, thinly sliced
1 teaspoon lemon rind, grated
1 ounce goat cheese, crumbled (optional – not included)

Preheat broiler. Prepare a large nonstick skillet with cooking spray.
In a medium sized bowl, combine water, salt, pepper, eggs and egg whites. Whisk until ingredients are mixed and set aside.
eat the prepared skillet over medium high heat. Sauté the leek, asparagus and garlic for 2 minutes or until the garlic begins to become fragrant. Add the green onions and sauté for 1 minute, or until the asparagus begins to soften, but is still crisp.
Add the grape tomatoes, cooked rice, sliced basil and lemon rind. Stir to combine thoroughly and cook for 1 minute, or until the rice and vegetables are heated through.
Reduce heat to medium. Spread out the vegetable rice mixture in an even layer in the skillet. Sprinkle with the crumbled goat cheese. Pour the egg mixture into the skillet and cook for 4 minutes, or until the eggs have almost set. Wrap the handle of the pan with foil and broil for 4 minutes, or until the frittata is golden brown.


Roasted Veggie Wraps with Garbanzo Bean Spread

Ingredients:

2 bell peppers, sliced into strips or bite-sized pieces
2 Roma tomatoes, sliced into bite-sized pieces
1 large onion, sliced into strips
8 oz asparagus
.5 lb summer squash, sliced into bite-sized pieces
Fresh spinach leaves
Juice of 1/2 lemon
Tortillas or other wrap of choice

Olive oil for the pan
Sea salt

For the bean spread:
15 oz can garbanzo beans, drained
2 cloves garlic, peeled and minced
2/3 cup water

Directions:

Preheat oven to 400

Prepare all of the veggies. Remove woody ends from asparagus and cut stalks crosswise in half, then in half again.

Spread the prepared peppers, tomatoes, asparagus, and summer squash out in a single layer on a baking pan (you may need to use 2 pans to give veggies enough space.)
Generously drizzle with olive oil and season with sea salt and pepper to taste. Toss a few times to distribute evenly.

Roast for about 20-25 minutes, until vegetables are tender, stirring halfway through so veggies cook evenly.

While the vegetables are roasting, make the bean spread:

In a skillet over medium heat, add a drizzle of olive oil and the minced garlic. Saute for about 1 minute. Add the beans and carefully mash with a fork.

Add 2/3 cup water and let cook on medium heat about 8 minutes or until thickened, stirring often. Add any optional herbs or lemon juice.

Assemble the wraps: smear the bean spread on tortilla, top with roasted veggies, and fresh spinach. Roll up and enjoy!