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Recipes


Spaetzle-Asparagus-Frittata


Ingredients

4 Servings
  • 350 g Bechtle Spaetzle Farmer
  • 400 g green asparagus
  • Olive oil to fry
  • 50 g wild herbs
  • 8 eggs
  • 100 g Parmesan, grated
  • 100 ml cream
  • Salt, pepper Mt, grinded

Besides

  • Butter to grease

Preparation

  1. Preheat the oven to 190 °C circulating air (210 °C Top-/Bottom heat).
  2. Cook the pasta in salted water until al dente. Strain the noodles and rinse with cold water to stop the cooking pro-cess.
  3. 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.
  4. Sort, wash and spin dry the wild herbs. Blend the eggs and parmesan cheese. Season with salt, pepper and nutmeg.
  5. Mix the spätzle with asparagus, herbs and egg-mixture. Season again with salt, pepper and nutmeg.
  6. 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.
HINT

Cube the Frittata for finger food or the next picknick.


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