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Mike Connors
Green asparagus frittata with fresh herbs
Green asparagus frittata with fresh herbs, Parmesan cheese and radishes
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Pick the leaves of the fresh mint and parsley and remove the thick stalks of the dill. Cut the herbs fine.
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Remove 2 cm from the bottom of the asparagus and cut the asparagus at an angle into 5 cm pieces.
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Thaw the garden peas in a bowl with hot water, drain and drain well.
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Cut 1/3 of the cheese with a peeler and grate the rest.
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Beat the eggs in a mixing bowl and add the grated cheese and 2/3 of the chopped herbs. Season with pepper and salt.
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Heat the oil in the oven-proof frying pan and stir-fry the asparagus 2 min.
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Add the peas and the egg mixture, stir briefly to distribute the vegetables and fry for 2 minutes on medium heat to an omelette.
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Put the pan in the middle of the oven and bake the omelette in the oven for about 20 minutes.
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Meanwhile, cut the radishes into quarters.
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Mix the mustard with the vinegar and the rest of the oil into a dressing and season with salt and pepper.
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Mix the radish with the dressing and the rest of the herbs.
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Put the frittata on a large plate: place the plate on the omelet and turn the pan with plate and all over.
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Cut the frittata into points, sprinkle with the shaved cheese and serve with the radish-herb salad. Yummy! .
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Nutrition
485Calories
Sodium15% DV370mg
Fat55% DV36g
Protein54% DV27g
Carbs3% DV9g
Fiber20% DV5g
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