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



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:
Peeled and roasted hazelnuts


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.


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