Asparagus Frittata

Name: Asparagus Frittata
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Potatoes; 400 g green asparagus; 1 large zucchini (about 300 g); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Eggs (size M); 200 g Mozzarella cheese; 4 Spring onions; 5–6 Chive straws; 75 g Dried soft tomatoes

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Potatoes
400 g green asparagus
1 large zucchini (about 300 g)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Eggs (size M)
200 g Mozzarella cheese
4 Spring onions
5–6 Chive straws
75 g Dried soft tomatoes

Directions

1
Peel and wash the potatoes and cut them into bite-sized cubes. Wash asparagus, cut off woody ends and cut asparagus into small pieces. Wash, clean and grate the zucchini. Squeeze the grater well between your hands.
2
Heat the oil in an ovenproof pan. Fry the potatoes for about 5 minutes while turning them, add the asparagus and fry for another 2 minutes. Season with salt and pepper. Add zucchini and spread well.
3
Whisk the eggs and season with salt and pepper. Pour the eggs evenly over the potato and vegetable mixture and allow to set over a low heat until the edges become firm. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for a further 15 minutes until the egg mixture is firm and the frittata golden yellow.
4
In the meantime, roughly pluck the mozzarella. Clean and wash spring onions and cut into fine rings. Wash chives, shake dry and cut into small rolls. Halve the tomatoes. Mix spring onions, tomatoes and chives. Take the frittata out of the oven, spread mozzarella on top and sprinkle with the leek and onion mixture.