Coconut Asparagus Frittata with Sweet Chilli Lime Sauce

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Gosh, I made this AGES ago!! I have had about 5 or 6 things lined up to blog but am unbelievably busy these days and just haven't had the time. Big news for us - we are moving to Ireland this summer!! I really cannot wait, we are building a house out in the country (a very eco house I might add ;-) and it's coming along beautifully. But, needless to say, building a house while not only moving house but moving country takes up a lot of time!! I'm afraid my online life will have to take a back seat for awhile, don't expect me on twitter at all really and I'll try and update this blog now and again but it won't be as frequent. When we move at the end of July we'll be moving in with my in laws (who live next door) for a few months while the house finishes up so I won't be able to blog at all then really. Well, who knows, maybe I'll do some vegan restaurant reviews from Cork or something!

Anyway, back to the food! This is just a twist on the post below, I loved the flavour of those crepes so much I wanted to see how it fared as a frittata. It cooked up fine and tasted great but the texture isn't great to be honest. It turned out quite gummy, although I still went back for seconds!! So, why blog it? Well, as my husband pointed out the texture was really like set polenta. Which although not my favourite thing obviously lots of people do like it so thought I would throw this up here too ;-)

Recipe is the same as the Coconut Crepes but I poured the whole crepe batter into a small non stick frying pan brushed with some peanut oil. Cook over medium heat and when it is sort of half set add some pre-steamed asparagus and the finely chopped spring onion. Continue to cook until golden underneath then place under the grill to continue cooking the top. Grill until golden on top. When I first cut mine open it looked like it could do with some more cooking so grilled it a little more as the middle wasn't quite set. I didn't bother with the almonds or peanuts this time but again, that sauce is essential with this - it really makes the dish.

So, it wasn't a bad attempt but I must stress that the crepe version is miles better and will always be the one I make.

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