Asparagus or local fiddleheads are tender greens that shoot out of the ground in spring. Combined with leafy greens …such as the first pick of spinach planted in late fall … local ramps or native wild onions, along with chives (one of the first herbs in spring), this is one dish bursting with all the flavors of the new season.
Add red peppers, grape tomatoes, lightly sprinkled cheese (I used chevre “goat” cheese) and a sprouted grain tortilla “crust” to give this dish a healthy Mexican theme worthy of a fiesta! Serve with salsa on the side.
2 cups baby spinach, lightly packed
6 asparagus spears or 1/2 cup fiddleheads
1/2 cup wild or green onions such as ramps or scallions, diced
2-3 cloves garlic, minced
1/2 red pepper, chopped
1/2 cup grape tomatoes, chopped
1/4 cup chives, chopped
4 ounces crumbled or shredded cheese of choice
parsley and cilantro to taste, chopped
1/4 teaspoon grated nutmeg
salt and pepper to taste
1 sprouted grain tortilla round
Preheat oven to 400 degrees. In a medium pot, boil water and blanch asparagus (ends cut off) or fiddleheads for 1 to 2 minutes. Drain and immerse in an ice bath to retain their green color. Chop in large pieces and set aside. In a saute pan with 1-2 tablespoons olive oil, saute onions and garlic on medium heat for approximately two minutes till just softened. Add tomatoes and saute for one more minute. Sprinkle with salt and pepper and set aside.
In a medium bowl, whisk eggs, nutmeg, half of chopped chives, salt and pepper.
Brush a deep dish pie plate with olive oil and place tortilla round on bottom. Add spinach and sprinkle with the rest of chives and herbs, tomato/onion mixture, asparagus or ramps and cheese. Add eggs and bake in oven for approximately 20 minutes or until middle is just firm and slightly puffed.