Mini frittata with white asparagus
These mini frittatas with white asparagus and cottage cheese are perhaps the easiest recipe you will ever make. Highly recommended for your Easter brunch.
Ingredients · Servings 4 people
- 6 eggs
- 150 g cottage cheese
- 7 g chives
- 200 g white asparagus
Method · 45 min
- Preheat the oven to 180 °C.
- Peel the asparagus and break off the tough ends. Place the asparagus in cold water and bring to a boil. Cook for 10 minutes.
- Remove the asparagus from the water and pat dry. Cut off 2 cm from the tips. Cut the rest of the asparagus into 1 cm pieces.
- Beat the eggs together with the cottage cheese and season to taste with salt and pepper.
- Finely chop the chives. Add the chives and asparagus pieces to the egg mixture.
- Grease a muffin tin with a little olive oil and pour the egg and asparagus mixture into the molds.
- Garnish with two asparagus tips per mini-frittata. Bake in the oven for 25-30 minutes.
