Collards and Asparagus Frittata

More often than not, I get carried away with over shopping for more leafy greens than I can eat in a week. There's so much you can do with produce you can't seem to finish, such as flash freeze for later use, cook into a curry, stew, or chop up and stir into a powerful greens frittata like in this post! Don't limit yourself to the veggies I list here, you can alt or add whatever you have or love most from your produce forage. This makes a wonderful power snack to enjoy anytime, or a beautiful brunch to share with friends. Enjoy! 

Collards and Asparagus Frittata

by Sarah Farsh July 20, 2021

• 1 bunch collard greens, finely chopped 
• 1 head asparagus, finely chopped
• 1 sweet onion, finely chopped
• 1 bunch fresh dill, or herb of choice, finely chopped
• 6 organic eggs
• vegans can sub with 1 block firm tofu, 1/4 cup nutritional yeast and pinch of turmeric, juice of 1 lemon and splash of water blended well in VitaMix to create an egg-like batter for baking. 
• splash non-sweetened, non-diary milk or water
• coconut oil spray or non-stick pan/pie dish
• 1 tsp garlic powder
• 1 tsp kosher sea salt
• 1 tsp crushed black pepper and red chili flakes
• pinch baking soda

Pre-heat oven to 350. Dry sauté collard greens, asparagus, onion and dill together until slightly tender, about 6min on medium heat, adding splashes of water as needed to keep veggies from sticking to pan. Whisk together eggs or create tofu mixture. Poor sautéd veggies into the egg or tofu mixture, add all spices and non-dairy milk or water. Whisk/mix/combine together well. Poor mixture into a lightly sprayed pie dish or cupcake muffins for individual servings. Bake for 30-45min or until slightly firm to touch. The egg mixture will continue to cook for a few minutes when you take out so it's better to pull out a little earlier than later for a more soft, less dry texture. Enjoy!