An uncommon combo of recent asparagus and sharp radish makes a vibrant, wholesome omelette you may whip up shortly for breakfast, lunch, dinner or any time in between.
Elements
- 225 g (2 cups) asparagus, woody ends eliminated
- 125 g (3/4 cup) recent or frozen peas, thawed if frozen
- 8 giant eggs
- 1 tbs unsalted butter
- 15 g (1/2 cup) dill, chopped
- 4 salad radishes, thinly sliced
- Salt
- Freshly floor black pepper
Technique
Step 1.
Preheat the oven to 180°C (160° fan).
Step 2.
Par-cook the asparagus and peas in a saucepan of salted, boiling water till simply tender, 2-3 minutes. Drain effectively; lower the asparagus in half.
Step 3.
Beat the eggs with the dill and a few salt and pepper to style in a mixing bowl. Soften the butter in a 20cm sauté pan set over medium warmth.
Step 4.
Pour within the egg combination and let it prepare dinner for two minutes. Organize the asparagus and peas within the egg; switch the pan to the oven and bake the frittata till set and barely puffed, about quarter-hour.
Step 5.
Take away and let stand briefly earlier than turning out, slicing, and serving with a garnish of radish.
Serves 4-6
