The nori topping cranks up the flavour, but this frittata is equally good with a fiery salsa.
2 sheets nori
1/4 cup (60 mL) hempseeds
1 tsp (5 mL) sesame oil
1/2 tsp (2 mL) sea salt
1/2 bunch asparagus, about 1/2 lb (225 g)
2 tsp (10 mL) vegetable oil
2 cups (500 mL) cremini or shiitake mushrooms, sliced
1 1/2 cups (350 mL) cherry tomatoes, quartered
5/8 cup (5 oz) soft goat cheese
1/3 cup (80 mL) unflavoured hemp milk
1 Tbsp (15 mL) fresh thyme, chopped
Salt and pepper to taste
Break nori sheets into small pieces and combine with hempseeds, sesame oil, and salt. Heat skillet over medium heat and toast nori mixture for 3 to 4 minutes, or until fragrant and hempseeds have turned lightly golden. Remove from heat and set aside.
Trim woody ends from asparagus and slice stalks into 4 pieces. In 10 to 12 in (25 to 30 cm) ovenproof skillet, heat vegetable oil over medium heat; cook asparagus and mushrooms for 5 minutes, or until asparagus is tender.
In bowl, lightly beat eggs and combine with tomatoes, goat cheese, hemp milk, thyme, salt, and pepper.
Pour egg mixture into skillet, cover and cook for 8 to 10 minutes, or until sides are firm but top is still slightly runny.
Preheat broiler. Place skillet in oven and broil until golden and set, about 2 minutes.
Slice frittata and serve garnished with toasted nori hemp.
Each serving contains:
314 calories; 26 g protein; 21 g total fat (9 g sat. fat, 0 g trans fat); 10 g carbohydrates; 2 g fibre; 428 mg sodium
source: "Hooray for Hemp", alive #343, May 2011
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