banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Asparagus Egg Loaf

    Share

    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.

    Advertisement

    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

    Advertisement

    Asparagus Egg Loaf

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.