Asparagus Frittata with Fresh Mint

For the asparagus frittata with fresh mint, preheat the oven to 200° C (gas: level 3). Cut off the woody ends of the asparagus and bend the asparagus until it breaks.

In a large pot, bring salted water to a boil. Add in the asparagus pieces, bring back to a boil and cook for three to five minutes until the asparagus is tender. Drain the asparagus pieces, season with sea salt and ground black pepper, and set aside.

Crack the eggs over a bowl and whisk lightly. Mix in 40 g Parmesan cheese and the mint leaves, season with salt and pepper.

Heat the oil in an ovenproof pan, pour in the egg mixture and bake over low heat until the eggs slowly set (but the mixture should still be quite runny). While doing this, keep lifting the egg mixture off the side of the pan.

Spread the asparagus over the egg mixture, sprinkle with the remaining Parmesan and bake in the oven for one minute. Use a spatula to loosen the frittata from the edge of the pan and transfer to a preheated plate.

Cut the asparagus frittata with fresh mint into pieces to serve.

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