← All recipes

🍽️ Crispy Frittata with Green Asparagus

365 kcal · 30 min · 4 servings

Crispy Frittata with Green Asparagus Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 250 degrees Celsius with top and bottom heat.
  2. 2. Wash the asparagus and cut off the woody lower ends.
  3. 3. Slice the asparagus into thin rounds.
  4. 4. Wash the spring onions and cut off the root ends.
  5. 5. Slice the spring onions into thin rings.
  6. 6. Clean the mushrooms with a kitchen towel if necessary.
  7. 7. Cut the mushrooms into six or eight pieces, depending on their size.
  8. 8. Wash the parsley and shake it dry.
  9. 9. Remove the coarse stems from the parsley.
  10. 10. Finely chop the parsley.
  11. 11. Whisk the eggs in a bowl until frothy.
  12. 12. Stir the chopped parsley into the egg mixture.
  13. 13. Add the sweet mustard to the egg mixture.
  14. 14. Add the grated Gouda cheese to the egg mixture.
  15. 15. Season the egg mixture with salt and pepper.
  16. 16. Heat oil in an oven-safe pan over high heat.
  17. 17. Fry the asparagus and mushrooms in the pan with a little salt.
  18. 18. Fry the vegetables for about 4 minutes, shaking the pan occasionally.
  19. 19. Add the spring onions to the pan.
  20. 20. Fry the spring onions for about 2 minutes.
  21. 21. Reduce the heat to a low setting.
  22. 22. Pour the egg-herb mixture over the vegetables.
  23. 23. Gently mix everything so that the egg mixture is evenly distributed.
  24. 24. Let the frittata set for about 3 minutes.
  25. 25. Distribute the Parmesan evenly over the surface of the frittata.
  26. 26. Place the pan in the upper third of the oven.
  27. 27. Finish baking the frittata for about 4 minutes.
  28. 28. The surface should be firm and golden brown.
  29. 29. Invert the finished frittata onto a board.
  30. 30. Let the frittata cool down.
  31. 31. Cut the frittata into wedges for the picnic.

Nutrition per serving