John Myers
Ingredients for 1 servings:
- 130 g asparagus, green
- 70 g carrot(s), weighed after cleaning
- 10 g butter
- Salt (wild garlic salt)
- Orange pepper
- 2 eggs
- 20 ml cream
- 30 ml milk, 1.5%
- 30 g wild garlic, leaves only, without stems
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Frittata with green asparagus, carrots and wild garlic
Trim the woody ends of the asparagus and peel the carrots. Cut the asparagus and carrots into 1-2 cm long pieces – sticks or slices. Heat the butter in an 18 cm skillet over medium heat and fry the asparagus and carrot pieces for 2-3 minutes, turning occasionally. Then immediately reduce the heat and season the vegetables with salt and pepper. In a bowl, whisk the eggs with cream, milk, and the finely sliced wild garlic leaves, and season with salt and pepper. Pour the mixture evenly over the pan-fried vegetables and let it set, covered, until the frittata can be easily tossed in the pan. Then slide it onto a flat plate and return it to the pan, turned side down. Cook with the lid on for another 5 minutes at the same low heat. Serve the finished frittata on a plate and enjoy. It tastes delicious cold too.
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