Frittata with goat cheese, asparagus and Ganda ham

Preparation

Peel the asparagus and cook until tender-crisp. Cool them in ice water, and cut into small diagonal pieces.

Cut the potatoes into 1 by 1 cm cubes and cook until tender-crisp in salted water.

Beat the eggs and season with pepper, salt, and a splash of cream.

Grease the baking pan with butter and pour the egg mixture into it.

Add the asparagus, goat cheese, potatoes, and chives to the egg mixture.

Bake in the SnackTastic® at 175 degrees for 15 minutes.

Remove the frittata from the pan and serve with the salad.

For the vinaigrette:

Finely chop the shallot.

Put the mustard and wine vinegar in a bowl and whisk together.

While whisking, add the oil and continue whisking for one minute.

Add the shallot to the sauce, and season with pepper and salt.

For the salad:

In a large bowl, mix the arugula, the nuts, and the lamb's lettuce

Drizzle with the vinaigrette.