Frittata with brie, asparagus tips and tomatoes

Additional requirements:.

First make the baking molds of parchment paper: fold a border of five cm on all sides and make a sharp fold.

Raise the edges, fold the parchment paper in the corners and fix the corners with paper clips.

Put the molds on the baking sheet.

Cut a piece of the woody ends of the asparagus tips.

Boil the asparagus tips in a pan with plenty of boiling water with salt in three to four minutes al dente.

Rinse them in a colander under cold running water and let them drain well.

Beat in a bowl the eggs with the crème fraîche, grated cheese and some freshly ground pepper.

Store in the refrigerator until use.

Preheat the oven to 200 ° C.

Cut the brie into slices.

Pour the egg mixture into the forms of parchment paper and divide the slices of brie with the asparagus tips and the cherryto so that it becomes a beautiful color palette.

Put the baking sheet in the oven and bake the frittata golden brown and done in twenty to twenty-five minutes.

Put the frittata in their baking sheets on plates.