Asparagus frittata with tomatoes

Ingredients for 2 servings:

• 500 g asparagus, white, peeled
• 80 g tomatoes, semi-dried
• 2 tomatoes, fresh
• 4 large eggs, whisked
• 6 green olives, pitted
• 2 tsp, leveled vegetable broth, instant
• 2 tbsp, heaped tomato paste
• 1 tbsp, clarified butter
• 1 pinch of salt
• 1 pinch of nutmeg
• 3 tbsp, heaped Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and vegetarian

Heat the clarified butter in a hot, non-stick pan. Finely chop the sun-dried tomatoes and olives and add to the hot fat. Cut the peeled asparagus into approximately 1 cm pieces and add. Season with a little stock. Add the tomato paste and diced fresh tomatoes. Sauté vigorously for about 5-6 minutes. In the meantime, break the eggs, whisk them, and season with nutmeg and salt. After 5 minutes, pour them evenly over the roasted vegetables. Close the lid. Now fry over medium heat for about 7 minutes, allowing the egg to set. Then sprinkle with Parmesan cheese and let stand, covered, for another 3 minutes until the cheese has melted. Serve immediately.