1. Preheat the oven to 200 °C (top/bottom heat). Bring about 4 l of salted water to a boil in a pot. Wash the asparagus, peel the bottom third, and remove the woody ends. Cut the spears into pieces of about 5 cm. Halve the onion, peel it, and dice it.
2. Add the pasta to the boiling water and cook for about 10 minutes until al dente. In a bowl, mix the eggs with the cream, salt, and pepper.
3. Heat olive oil in an oven-safe pan over medium heat, and sauté the onion cubes and asparagus pieces for approx. 3–4 minutes. Drain the pasta in a colander and then add it to the pan. Pour the egg-cream mixture over everything and let it set over medium heat for about 5 minutes.
4. Place the pan in the oven and bake the frittata for about 5 minutes until the surface is dry and lightly golden brown.
5. Carefully remove the frittata from the oven. Serve it hot or lukewarm, cut into pieces. Enjoy your meal! Tip: Cut into small bites, the frittata is excellent as finger food.
Nutrition per serving
kcal: 410
Protein: 18 g · Fett/Fat: 27 g · Carbs: 30 g
Calories, meal plan & shopping list – 7-day free trialGet the app →
Cook this in the MyFoody app →