Frittata with chard
Frittata with green asparagus, chard and goat's cheese with potatoes.
Cut the onions into thin half rings. Slice the garlic.
Heat the oil in a frying pan and fry the onion for 5 min.
Break the bottom of the asparagus and cut the asparagus into 2 cm sloping pieces.
Put the asparagus and garlic in the pan with the onion and cook for 2 minutes.
Meanwhile cut half of the goat's cheese into slices and the rest into cubes.
Mix the cheese cubes with the eggs, crème fraîche, pepper and salt in a bowl.
Add the chard and egg mixture to the pan and turn down the heat.
Put the slices of goat cheese on top, put the lid on the pan and let the frittata cooked for 15 minutes.
Meanwhile, halve the potatoes and boil them in water with salt in 10 minutes until al dente. Drain.
Cover the potatoes with the vinegar and the rest of the oil.
Serve the frittata with the potatoes. Bon appétit! .
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