Asparagus frittata

Ingredients for 6 servings:

• 300 g asparagus, green
• 300 g white asparagus
• some salt
• 1 red pepper(s), approx. 250 g
• 1 tbsp oil
• some pepper from the mill
• 50 g Gouda in one piece
• 4 sprigs wild garlic, fresh, or 2 tbsp dried
• 15 eggs
• 200 ml milk
• some nutmeg, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 36 minutes; Total time approx. 56 minutes

as a starter or main course or in smaller pieces as an aperitif

Peel the green asparagus only in the lower third, trim off any woody ends, and wash. Peel the white asparagus, also trim off any woody ends, and wash. Bring a large pot of water (the asparagus spears must fit lengthwise) to a boil, add a little salt and the asparagus spears, and cook for about 4 minutes. Then pour into a sieve and refresh with cold water. Halve the bell pepper, trim, wash, and cut into small pieces. Heat the oil in a pan and fry the bell pepper pieces for about 2 minutes, turning occasionally. Season with salt and pepper. Grate the cheese. Trim and wash the fresh wild garlic, shake dry, and finely chop. Preheat the oven to 175°C (fan oven). Whisk the eggs, cheese, wild garlic, and milk well. Season with salt, pepper, and nutmeg. Line a deep baking tray or roasting pan with baking paper. Pour the egg mixture onto the pan and scatter the bell peppers and asparagus over the egg mixture. Bake in the preheated oven for about 30 minutes. Remove from the baking tray using the baking paper and cut into desired pieces.