Asparagus Frittata

Ingredients for 2 servings:

• 250 g asparagus, green
• 250 g cherry tomatoes or cocktail tomatoes
• 8 eggs
• 100 ml milk
• some stalks of fresh basil
• 100 g ricotta
• 80 g cheese, grated, e.g. Gouda
• salt and pepper
• nutmeg
• 1 tbsp oil for the pan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

for a pan with a diameter of 24 – 26 cm

Trim the woody ends from the washed asparagus and then cut it into 3-5 cm long pieces. Halve the tomatoes and pluck the basil leaves. Pour the milk into a bowl with the eggs, season generously with pepper, salt, and nutmeg, and whisk everything together. Heat the oil in a lidded pan (ideally 24 cm in diameter), then add the asparagus pieces, halved tomatoes, and basil leaves. Spread the ricotta on top in teaspoon-sized portions, sprinkle everything with the grated cheese, and pour the egg mixture over it. Cover the pan and let everything set over low heat for 15-20 minutes. Then turn the frittata over. To do this, either use the lid or place a large plate on top, rotate everything 180 degrees, and then slide the frittata back into the pan. Cook uncovered for another five minutes and then serve.