alive logo

Asparagus Egg Loaf


    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




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.