Usuba
Frittata with Asparagus, Peas and Mozzarella
Italian baked omelet with vegetables and cheese. Perfect for breakfast, a light dinner, or an appetizer. Baked in the oven until golden brown.
- Total
- 40 min
- Standard serving
- 211.8 g
Ingredients
Total 11
Instructions
- 1
Step 1
Trim the asparagus and cut into 2.5 cm pieces. Boil in a pot of salted boiling water for 3 minutes, then drain.
Preheat the oven to 190 degrees. Grease a muffin tin with 6 cups with oil, line the bottom with parchment paper.
- 2
Step 2
Whip the eggs with soft cheese, salt and pepper. Add asparagus, green peas and sliced dried tomatoes.
Pour the mixture into the prepared form. Bake for 10 minutes until the eggs are set.
Place sliced mozzarella on top, sprinkle with grated Parmesan. Bake until golden brown.
- 3
Step 3
Remove the frittatas from the pan, arrange on plates and cut in half. Sprinkle with chopped arugula and serve.
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