Asparagus Egg Loaf
Think of this no-fuss loaf as an omelette’s cousin. It’s even better when served with a salsa or marinara sauce. If you can’t find smoked cheese, feel free to substitute other options such as havarti, mozzarella, or Monterey Jack.
8 large free-range eggs
1/3 cup (80 mL) milk
1 cup (250 mL) grated smoked cheese
2 tsp (10 mL) fresh thyme
1/2 tsp (2 mL) red chili flakes
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
1 Tbsp (15 mL) grapeseed oil or camelina oil
3/4 lb (340 g) asparagus, chopped into 1/2 in (1.25 cm) pieces
1 red bell pepper, diced
2 shallots, chopped
2 garlic cloves, minced
Preheat oven to 375 F (190 C) and grease 9 x 5 in (23 x 13 cm) loaf pan.
In large bowl, whisk together eggs and milk. Stir in cheese, thyme, chili flakes, salt, and pepper.
Heat oil in large skillet over medium heat. Add asparagus, red pepper, and shallots; heat until asparagus is tender, about 5 minutes. Add garlic and heat for 1 minute.
Add vegetable mixture to egg mixture. Place in loaf pan and bake for 30 minutes, or until centre is set. Let cool for a few minutes before slicing.
Serves 6.
Each serving contains: 210 calories; 16 g protein; 13 g total fat (5 g sat. fat, 0 g trans fat); 7 g total carbohydrates (4 g sugars, 2 g fibre); 437 mg sodium
source: "Loafing Around", alive #389, March 2015
Asparagus Egg Loaf
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
