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Monmedel
Asparagus frittata with fried potatoes
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the woody end of the asparagus and cut the asparagus from this side into pieces of two cm until you have asparagus tips of five cm long.
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Boil the asparagus tips of five cm in a saucepan with plenty of boiling water in four minutes al dente.
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Cut the spring onions (also the beautiful green) into pieces of a cm.
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Cut the peppers into quarters and remove the seeds and seeds.
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Cut the pepper into pieces of a cm.
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Heat two tablespoons of olive oil in a skillet and spoon in the asparagus pieces of 2 cm, paprika, spring onions, oregano and the water through them.
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Smother the vegetables for a maximum of three minutes on medium high heat until they are al dente.
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Beat the eggs with the water, grated cheese and salt and pepper.
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Mix in the asparagus paprika mixture.
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Pour the egg mixture into the baking dish and press in the remaining asparagus tips.
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Put the dish in the middle of the oven and fry the frittata in the oven for 25 minutes until golden brown and done.
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In the meantime, heat the rest of the tablespoons of olive oil in the frying pan and stir in the potatoes.
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Fry them in between six and eight minutes around brown and done.
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Remove the frittata from the oven dish and serve together with the potatoes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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