Spring Frittata with Green Asparagus and Goat Cheese

⏱ 45 min · 🍽 4 Portionen · 🧂 11 Zutaten

Zutaten

  • 8 piece eggs
  • 100 ml milk
  • 400 g green asparagus
  • 150 g frozen peas
  • 150 g goat cheese log
  • 4 piece spring onions
  • 30 ml olive oil
  • 0.5 bunch chives
  • 1 pinch nutmeg
  • 1 pinch salt
  • 1 pinch black pepper

Zubereitung

  1. Preheat the oven to 180 °C top and bottom heat. Trim the woody ends off the asparagus, cut the spears into 3 cm pieces and slice the spring onions into rings.
  2. Heat the olive oil in an ovenproof skillet, sear the asparagus well, then briefly fry the peas and spring onions along with it.
  3. Whisk the eggs with the milk, salt, pepper and nutmeg and pour evenly over the vegetables. Arrange slices of goat cheese on top.
  4. Bake the frittata in the hot oven until the center is just set and the cheese turns golden in spots.
  5. Let it rest briefly, scatter with snipped chives and serve in wedges straight from the pan.
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Spring Frittata with Green Asparagus and Goat Cheese
📖 Culinse
vegetarianeasygluten-freesummer

Spring Frittata with Green Asparagus and Goat Cheese

An oven-set frittata loaded with green asparagus, sweet peas and creamy goat cheese — fuss-free, filling and just as good warm or cold..

⏱

Kochzeit

45 min

🍽

Portionen

4

🧂

Zutaten

11

Original ansehen ↗

Nährwerte

pro Portion

385 kcal

Kalorien

27 g

Eiweiß

26 g

Fett

11 g

Kohlenhydrate

Zutaten

Für 4 Portionen

  • 🛒

Zubereitung

  1. 1

    Preheat the oven to 180 °C top and bottom heat. Trim the woody ends off the asparagus, cut the spears into 3 cm pieces and slice the spring onions into rings.

  2. 2

    Heat the olive oil in an ovenproof skillet, sear the asparagus well, then briefly fry the peas and spring onions along with it.

  3. 3

    Whisk the eggs with the milk, salt, pepper and nutmeg and pour evenly over the vegetables. Arrange slices of goat cheese on top.

  4. 4

    Bake the frittata in the hot oven until the center is just set and the cheese turns golden in spots.

  5. 5

    Let it rest briefly, scatter with snipped chives and serve in wedges straight from the pan.