Asparagus and herb frittata

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!