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Asparagus and mushroom frittata
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 265
  • Fat about 19g
  • Carbohydrates about 3g
  • Protein about 20g
This is needed
This is needed for 4 people
  • 200 g mushrooms
  • 250 g mini asparagus
  • 100 g feta
Egg mixture
  • 8 fresh egg
  • 0.5 bunch chives
  • 0.25 tsp salt
  • a little pepper
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • Apron, Frying pan, Measuring cup, Paring knife, Scissors, Spatula, Tablespoon, Teaspoon, Timer, Whisk, small bowl, Cutting board, Kitchen scales
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And that's how it's done
And that's how it's done
Thinly slice the mushrooms, cut the asparagus in half lengthwise. Crumble the feta.
Egg mixture
Beat the eggs in a measuring cup. Finely chop the chives with scissors, whisk into the eggs along with the salt and pepper.
Heat the oil in a non-stick frying pan. Stir fry the mushrooms and asparagus for approx. 5 mins., season with salt. Reduce the heat. Pour in the egg mixture. Scatter the feta on top. Cover the frittata and leave to solidify for approx. 15 mins.