Asparagus frittata with new potatoes and chives

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Asparagus200 g
• Grana Padano10 g
• Potatoes200 g
• Chives4 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: April – June

Method

1. Wash the new potatoes, put them skin on in cold salted water, bring to the boil and cook for 15 minutes, until easily pierced with a fork. Drain and dress them with half the oil, snipped chives and a pinch of salt.
2. Meanwhile wash the asparagus, snap off the woody base (it breaks naturally at the right point) and cut the stems into 3 cm pieces, leaving the tips whole.
3. Heat the remaining oil in a non-stick frying pan over medium heat and sauté the asparagus for 5 minutes, until tender but still crisp; salt it.
4. In a bowl beat the eggs and egg whites with the grated Grana Padano, salt and pepper and pour over the asparagus.
5. Lower the heat, cover and cook for 8 minutes, until the frittata is set in the middle and golden underneath.
6. Slide it onto a plate and serve in wedges with the new potatoes.