Asparagus frittata with mint

Ingredients for 4 servings:

• 6 eggs
• 40 g Parmesan, freshly grated
• 5 g mint, finely chopped
• 200 g asparagus, green
• Extra virgin olive oil
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Whisk the eggs well in a large bowl, stir in the cheese and mint, and set aside. Remove the woody ends of the asparagus spears and slice the asparagus diagonally into 5 cm pieces. Heat the oil in a 20 cm frying pan with a heatproof handle. Add the asparagus and cook for 4-5 minutes, until soft and bright green. Season with salt and pepper, then reduce the heat to low. Pour the egg mixture over the asparagus and cook for 8-10 minutes. Use a spatula to carefully loosen the omelet from the sides of the pan and swirl the pan gently to allow the egg mixture to flow under the asparagus. When the omelet is almost set and only slightly moist on the surface, place the pan under a moderately hot grill and grill the asparagus omelet for 1-2 minutes, until the surface is firm and lightly browned. Serve hot or lukewarm with fresh baguette or ciabatta.