Easter frittata with BAYERN

Bayern

vegetarian

main course

medium

Cettina Vicenzino

Ingredients for 4 persons

For one frittata (diameter 25 cm)

50 g green asparagus
70 g yellow peppers
2 spring onions
20 g TOMAMI Bayern (formerly Vegami) plus a little more to garnish
3 tbsp olive oil
Sea salt
Freshly ground black pepper
6 eggs
50 ml milk
30g grated parmesan
1 handful basil and flat-leaf parsley, roughly chopped
1 hard-boiled, peeled egg

Instructions

Remove the woody ends from the asparagus. Cut the peppers into round 5 mm thick slices and dice 20 g thereof into small pieces. Remove the roots and the outermost skin of the spring onions. Generously separate the tips of the leaves. Then slice into thin rings. Put the asparagus into an ovenproof bowl together with the pepper slices and spring onions and mix well with TOMAMI Bayern (formerly Vegami) and 1 tbsp olive oil. Season with salt and pepper.

Halve the hard-boiled egg lengthways. Beat the six eggs with the milk, the parmesan, the diced peppers, 10 g salt, a good pinch of pepper and the herbs. Heat an ovenproof skillet with 2 tablespoons olive oil, pour in the eggs and fry over medium-high heat for 5 minutes. Bake the vegetables at 180°C in the oven (convection mode) for 5 minutes, then remove. Do not turn off the oven. Scatter the vegetables and hard-boiled egg halves over the frittata and bake in the oven for 15-18 minutes until golden brown.

Remove from the oven, place on a plate, drizzle over some VEGAMI, decorate with a few basil leaves and serve immediately.

Preparation time: approx. 40 minutes