Asparagus-Ricotta-Frittata

Name: Asparagus-Ricotta-Frittata
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 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

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

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
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
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
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.