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🍳 Asparagus Frittata with Orange Dip

367 kcal · 30 min · 4 servings

Ingredients

• green asparagus 1 bunch
• carrots 2 pcs.
• butter 2 tbsp
• eggs 8 pcs.
• heavy cream 150 g
• milk 50 ml
• salt pinch
• pepper, black ground pinch
• herbs of Provence, dried 1 tsp
• chives, fresh 1 bunch
• oranges 1 pcs.
• crème fraîche 200 g

Instructions

1. 1. Wash the green asparagus thoroughly.
2. 2. Peel the lower third of the asparagus.
3. 3. Remove the woody ends from the asparagus.
4. 4. Peel the carrots.
5. 5. Cut off the ends of the carrots.
6. 6. Cut the asparagus and carrots into strips.
7. 7. Heat butter in a pan over medium to high heat.
8. 8. Sauté the asparagus and carrots for about 3 to 4 minutes.
9. 9. Whisk the eggs in a bowl with cream and milk.
10. 10. Season the egg mixture with salt, pepper, and herbs de Provence.
11. 11. Pour the egg mixture over the vegetables in the pan.
12. 12. Let the frittata set covered for about 3 to 4 minutes.
13. 13. Slide the frittata onto a plate.
14. 14. Flip the frittata.
15. 15. Cook the frittata again covered for about 2 to 3 minutes.
16. 16. Wash the chives.
17. 17. Dry the chives.
18. 18. Cut the chives into small rings.
19. 19. Wash the orange thoroughly.
20. 20. Finely zest about 1 teaspoon of orange peel.
21. 21. Halve the orange.
22. 22. Squeeze the juice from the orange.
23. 23. Mix crème fraîche, orange zest, orange juice, chives, salt, and pepper in a bowl.
24. 24. Cut the warm frittata into pieces.
25. 25. Serve the frittata with the orange cream.

Nutrition per serving

• kcal: 367
• Protein: 15 g · Fett/Fat: 28 g · Carbs: 15 g