Green asparagus frittata with fresh herbs

Name: green asparagus frittata with fresh herbs
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 15 g fresh fresh mint; 20 g fresh flat parsley; 15 g fresh dill; 350 g fresh green asparagus; 250 g frozen garden peas; 100 g Parmigiano Reggiano broken; 8 medium sized egg; 5 el extra virgin olive oil; 2 bunch radish; 1 tl dijon mustard; 1 el Red wine vinegar

Green asparagus frittata with fresh herbs, Parmesan cheese and radishes

Ingredients

Kitchen Stuff

1 oven-proof frying pan

Directions

Preheat the oven to 180 ° C.
Pick the leaves of the fresh mint and parsley and remove the thick stalks of the dill. Cut the herbs fine.
Remove 2 cm from the bottom of the asparagus and cut the asparagus at an angle into 5 cm pieces.
Thaw the garden peas in a bowl with hot water, drain and drain well.
Cut 1/3 of the cheese with a peeler and grate the rest.
Beat the eggs in a mixing bowl and add the grated cheese and 2/3 of the chopped herbs. Season with pepper and salt.
Heat the oil in the oven-proof frying pan and stir-fry the asparagus 2 min.
Add the peas and the egg mixture, stir briefly to distribute the vegetables and fry for 2 minutes on medium heat to an omelette.
Put the pan in the middle of the oven and bake the omelette in the oven for about 20 minutes.
Meanwhile, cut the radishes into quarters.
Mix the mustard with the vinegar and the rest of the oil into a dressing and season with salt and pepper.
Mix the radish with the dressing and the rest of the herbs.
Put the frittata on a large plate: place the plate on the omelet and turn the pan with plate and all over.
Cut the frittata into points, sprinkle with the shaved cheese and serve with the radish-herb salad. Yummy! .