Asparagus frittata with tomato and Parmesan

Ingredients for 2 servings:

• 250 g asparagus, white
• 250 g asparagus, green
• 1 tbsp olive oil
• 6 eggs, size L
• 30 g goat’s cheese
• 30 g Parmesan, freshly grated
• 150 g tomatoes, diced, possibly deseeded
• 3 spring onions, finely sliced
• Salt and pepper, black, from the mill
• possibly herbs (chervil, parsley, chives, sorrel), fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Low-carb

Peel the white asparagus, trim the ends, cut crosswise into 3 pieces, and halve lengthwise depending on the thickness of the stalks. Peel the lower third of the green asparagus, if desired, trim the ends, and also cut the stalks crosswise into 2-3 pieces. Heat the olive oil in a pan (I use a 27 cm cast iron pan for this amount). Fry the asparagus for a few minutes until the stalks are lightly browned. Lightly season with salt and pepper. Beat the eggs, crumble the goat cheese and mix in, seasoning with a little salt and pepper. Don’t use too much, as both cheeses are quite strong. Pour this mixture over the asparagus, cover with a lid, ideally glass, and wait a few minutes until the egg mixture is almost set. Meanwhile, preheat the oven to 240°C. Now arrange the diced tomatoes (if the inside is too watery, deseed them) and spring onions on the frittata. Sprinkle with grated Parmesan cheese and place under the preheated grill for a few minutes until the top is lightly browned. If desired, sprinkle with herbs, cut into wedges, and serve. Serve with leaf salad and vinaigrette. We eat this frittata as a low-carb dinner without bread. If served with bread, this serving serves three people.