Wild garlic frittata with green asparagus
The wild garlic frittata with green asparagus is a light, vegetarian spring dish. The combination of spicy wild garlic and tender asparagus brings freshness to the plate. Ideal for a light lunch or dinner, accompanied by a suitable white wine.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main course
Cuisine Italian
Servings 2 People
Calories 450 kcal
1 ovenproof pan
1 Chopping board
1 Knife
1 Mixing bowl
1 Whisk
For the frittata:
- 4 Eggs
- 100 ml Cream
- 50 g fresh wild garlic
- 200 g green asparagus
- 1 small onion
- 50 g grated parmesan
- Salt and pepper to taste
- 1 Tbsp olive oil
Preparation:
Preheat the oven to 180 °C top/bottom heat.
Wash the wild garlic, pat dry and chop finely.
Wash the asparagus, remove the woody ends and cut into pieces approx. 3 cm long.
Peel and finely dice the onion.
Frittata:
Heat the olive oil in an ovenproof frying pan.
Sauté the onion until translucent, add the asparagus and sauté for approx. 5 minutes.
Whisk the eggs with the cream, stir in the wild garlic and Parmesan, season with salt and pepper.
Pour the egg mixture over the vegetables in the pan.
Place the pan in the preheated oven and bake for approx. 20 minutes until the frittata is set.
Calories: 450kcalCarbohydrates: 10gProtein: 25gFat: 30g
Keyword Frittata, green asparagus, Spring, Vegetarian, Wild garlic