Spaetzle-Asparagus-Frittata

Besides

Preheat the oven to 190 °C circulating air (210 °C Top-/Bottom heat).
Cook the pasta in salted water until al dente. Strain the noodles and rinse with cold water to stop the cooking pro-cess.
Peel the asparagus in the bottom third and cut the woody ends. Cut the green asparagus into 1 cm slanted pieces. Fry the asparagus al-dente in hot oil for 2-3 Minutes.
Sort, wash and spin dry the wild herbs. Blend the eggs and parmesan cheese. Season with salt, pepper and nutmeg.
Mix the spätzle with asparagus, herbs and egg-mixture. Season again with salt, pepper and nutmeg.
Grease two flameproof medium frying pans with butter. Portion the mixture into both frying pans and bake the Frittata-Mixture about 20 Minutes until the casserole be-gins to brown and the egg stocks.