Tradition says you should eat something green on Maundy Thursday. Spinach is such a classic, and so are all the spinach recipes, and since Easter falls fairly early this year we reached for the most seasonal ingredient of the moment, wild garlic. What do you say, is our frittata green enough? ?
- Slice the spring onion into rounds, cut the asparagus into smaller pieces and finely chop the wild garlic.
- Crack the eggs, salt and pepper them and beat them. At this point you can add the MCT oil.
- Pour them into a hot pan with olive oil.
- Add all the vegetables, cover and turn the heat down a little so the bottom doesn’t burn before the top is cooked. You can also make the frittata in the oven – especially if you are making it for more people and it would be thicker – but this is the quickest way. It is ready in a few minutes.
- Serve it sprinkled with sumac and nutritional yeast. Made this way it also contains no lactose and no cow’s milk protein.
Tip: If you do not have any allergies or intolerances, we recommend using goat’s cheese. Add it either during cooking or right at the end as a topping.
The recipe was created for us by Patrícia from the blog Hit je zdravo žiť.
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