Asparagus and herb frittata

Step 1/5

• 1 scallions
• 2½ g parsley
• 2½ g chervil
• 2½ g chives
• 30 g sun-dried tomatoes
• 200 green asparagus

• cutting board
• knife

Wash scallions, trim ends, and slice into rings. Wash and finely chop parsley, chervil, and chives. Chop sun-dried tomatoes. Set aside. Wash asparagus, trim ends, and slice the stems in half lengthwise.

Step 2/5

• vegetable oil (for frying)

• oven
• frying pan

Preheat oven to 180°C/350°F. Heat olive oil in a frying pan over medium-high heat. Add the sliced asparagus to the pan and fry for approx. 5 min., or until stems are slightly tender but still crunchy.

Step 3/5

• 4 eggs
• 25 ml cream
• 10 g Parmesan cheese
• salt
• pepper

• bowl
• fine grater

Meanwhile, whisk together eggs and cream in a bowl. Add in the sun-dried tomatoes, scallions, and chopped herbs. Grate parmesan and add to bowl, season with salt and pepper, and mix well.

Step 4/5

• 50 g ricotta cheese

Pour egg mixture into the frying pan so that it covers the asparagus. Dot with spoonfuls of ricotta and bake for approx. 15-20 minutes at 180°C/350°F, or until egg mixture is set.

Step 5/5

• chervil (for decorating)
• flaky sea salt (for decorating)
• Kitchen Stories Fleur de Salty seasoning (optional)
• lemon (for serving)

• Fleur de Salty seasoning

Remove pan from oven. Garnish with chervil, Maldon sea salt, or our FLEUR DE SALTY seasoning (if using), and serve with lemon wedges. Enjoy!

Enjoy your meal!