Asparagus-Ricotta-Frittata

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 2
  • 250 g green asparagus
  • 250 g cherry tomatoes
  • 1⁄2 Potty Basil
  • 80 g Gouda (play)
  • 8 Eggs (Gr. M)
  • 100 ml Milk
  • 7-10 Tbsp salt, pepper, nutmeg
  • 1 TABLESPOON Oil
  • 100 g Ricotta

Directions

  1. 1

    Wash the asparagus, cut off the woody ends and chop smaller. Wash the tomatoes, cut in half. Wash basil, shake dry, remove leaves. Grate the Gouda.

  2. 2

    Whisk eggs and milk. Season with salt, pepper and a little nutmeg. Heat the oil in an ovenproof coated pan (with lid; approx. 24 cm Ø). Add asparagus, tomatoes, basil and ricotta in flakes.

  3. 3

    Sprinkle Gouda over it. Pour egg milk over it. Leave to stand for about 15 minutes on a low heat with the lid on. Turn the frittata with the lid and fry for about 5 minutes in the open pan.

Nutrition Facts

KCAL
240 kcal
CARBS
5 g
FATS
18 g
PROTEINS
12 g