FRITEL

Frittata with goat cheese, asparagus and Ganda ham, arugula salad, hazelnuts and lamb’s lettuce

€€€€€

Ingredients

15 Eggs
4 peeled potatoes
dash of cream
220 gm crumbled soft goat cheese
100 gm butter
finely chopped chives
10 thick asparagus
5 slices of Ganda ham or other raw ham
For the vinaigrette:
1 shallot
2 tsp of mustard
3 tbsp of wine vinegar
10 tbsp of olive oil
For the salad:
Arugula
Peeled and roasted hazelnuts
Lambslettuce

Preparation

Peel the asparagus and cook until they are al dente. Cool them in ice water and cut into small oblique pieces.
Cut the potatoes into 1 cm by 1 cm cubes and cook in salted water until they are al dente.
Beat the eggs and season with pepper, salt, and a dash of cream.
Coat the baking tin with butter and pour in the egg mixture.
Add the asparagus,goat cheese, potatoes and chives to the egg mixture.
Bake in theSnackTastic® at 175 degrees for 15 minutes.
Remove the frittata from the pan and serve with the salad.
For the vinaigrette:
Finelychop the shallot.
Put the mustard and wine vinegar in a bowl and beat with a whisk.
While beating, add the oil and keep beating for a minute.
Add the shallot to the sauce and season with salt and pepper.
For the salad:
Mix the argugula, nuts and lambs lettuce together in a large bowl.
Cover with the vinaigrette.