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Asparagus and herb frittata
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, oven, frying pan, bowl, fine grater
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Nutrition per serving
Step 1/ 5
- 1 scallions
- 2½ g parsley
- 2½ g chervil
- 2½ g chives
- 30 g sun-dried tomatoes
- 200 g green asparagus
- cutting board
- knife
Wash scallions, trim ends, and slice into rings. Wash and finely chop parsley, chervil, and chives. Chop sun-dried tomatoes. Set aside. Wash asparagus, trim ends, and slice the stems in half lengthwise.
Step 2/ 5
- vegetable oil (for frying)
- oven
- frying pan
Preheat oven to 180°C/350°F. Heat olive oil in a frying pan over medium-high heat. Add the sliced asparagus to the pan and fry for approx. 5 min., or until stems are slightly tender but still crunchy.
Step 3/ 5
- 4 eggs
- 25 ml cream
- 10 g Parmesan cheese
- salt
- pepper
- bowl
- fine grater
Meanwhile, whisk together eggs and cream in a bowl. Add in the sun-dried tomatoes, scallions, and chopped herbs. Grate parmesan and add to bowl, season with salt and pepper, and mix well.
Step 4/ 5
- 50 g ricotta cheese
Pour egg mixture into the frying pan so that it covers the asparagus. Dot with spoonfuls of ricotta and bake for approx. 15-20 minutes at 180°C/350°F, or until egg mixture is set.
Step 5/ 5
- chervil (for decorating)
- flaky sea salt (for decorating)
- lemon (for serving)
Remove pan from oven. Garnish with chervil, Maldon sea salt, and serve with lemon wedges. Enjoy!
Enjoy your meal!
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