Summary

Ingredients

• 6 egg (s), size L
• 250 g asparaus, reen
• 250 g asparaus, white
• 1 tablespoon olive oil
• 30 g oat cream cheese
• 30 g parmesan, freshly rated
• 150 g tomato (s), diced, pitted if necessary
• 3 spring onions, cut into thin rings
• Salt and pepper, black from the mill
• possibly herbs (chervil, parsley, chives, sorrel), fresh

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Instructions

1. Peel the white asparagus, cut off the ends, cut across into 3 pieces and halve lengthways depending on the thickness of the sticks. If necessary, peel the green asparagus in the lower third, cut off the ends and cut the stalks crosswise into 2 - 3 pieces.
2. Heat the olive oil in a pan, I`ll use a cast-iron one with a diameter of 27 cm for this amount. Fry the asparagus for a few minutes until the stalks are a little browned. Salt and pepper lightly.
3. Whisk the eggs, crumble and mix in the goat cheese, season with a little salt and pepper. Do not use too much of it as both cheeses are quite strong.
4. Pour this mixture over the asparagus, put a lid on, ideally made of glass, and wait a few minutes until the egg mixture is almost solid.
5. At the same time, heat the grill to 240 ° C.
6. Now the tomato cubes - if the inside is too watery, you should core the tomatoes - and spring onions on the frittata. Sprinkle the grated parmesan on top and bake under the preheated grill for a few minutes until the surface is lightly browned.
7. If desired, sprinkle with herbs, cut into pieces and serve. This goes well with lettuce with vinaigrette.
8. We eat this frittata as a low carb dinner without bread. If bread is served with it, the amount is enough for 3 people.