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Tanlor
Frittata with brie, asparagus tips and tomatoes
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Ingredients
Directions
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Additional requirements:.
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First make the baking molds of parchment paper: fold a border of five cm on all sides and make a sharp fold.
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Raise the edges, fold the parchment paper in the corners and fix the corners with paper clips.
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Put the molds on the baking sheet.
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Cut a piece of the woody ends of the asparagus tips.
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Boil the asparagus tips in a pan with plenty of boiling water with salt in three to four minutes al dente.
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Rinse them in a colander under cold running water and let them drain well.
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Beat in a bowl the eggs with the crème fraîche, grated cheese and some freshly ground pepper.
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Store in the refrigerator until use.
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Preheat the oven to 200 ° C.
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Cut the brie into slices.
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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.
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Put the baking sheet in the oven and bake the frittata golden brown and done in twenty to twenty-five minutes.
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Put the frittata in their baking sheets on plates.
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Nutrition
515Calories
Fat65% DV42g
Protein56% DV28g
Carbs2% DV6g
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