Frittata is a universal dish, it is an idea for a simple, quick and filling breakfast, for lunch and dinner. The basis of the dish is eggs, the addition can be any ingredients that we have in the fridge. By the way, we can prepare a zero waste dish and nothing will be wasted!
Frittata can be prepared in a cast-iron pan or another that can be fully inserted into the oven. A frying pan with a detachable handle will also work well.
Asparagus can be blanched briefly, but we don't have to. If we like crunchy asparagus, al dente, we skip blanching.
1 bunch of green asparagus
250 g of cherry tomatoes
150 g of smoked yellow cheese, grated
3 tablespoons of Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon of chopped chives
1 tablespoon of chopped fresh basil
2 tablespoons of olive oil
Blanch the green asparagus. In a pot, bring salted water and asparagus to a boil clean and cut off the hard ends. We prepare a bowl with cold water and ice cubes. Put the asparagus in the boiling water and cook for about 2 minutes, then use a slotted spoon to take them out and quickly translate into ice water.
Put the eggs into a bowl, add Greek yogurt, mustard, mix with a whisk until the eggs are combined with the yoghurt. Add 3/4 grated smoked cheese to the mass, chives, basil, season with salt and pepper.
Preheat the oven to 190 ° C.
Cut the asparagus into smaller pieces, put the heads aside. We warm up oil in a pan (cast iron or other that can be put in the oven, e.g. with with a detachable handle), fry pieces of asparagus for a minute, pour the whole with egg and fry for about 3 minutes over medium heat. We spread the tips on top asparagus, cherry tomatoes, sprinkle with the remaining cheese and carefully we put the pan in the oven. Bake until frittata is cut, approx 10 - 12 minutes.