Asparagus, mint and primo sale frittata

Ingredients

For 1 serving

• Eggs2
• Asparagus100 g
• Primo sale cheese30 g
• Mintto taste
• Rye bread30 g
• Extra virgin olive oil4 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: March – May

Method

1. Wash the asparagus, snap off the woody ends (they break naturally where they turn tough) and slice the stalks into rounds about half a centimetre thick, leaving the tips whole.
2. Heat the oil in a small non-stick pan over medium heat and sauté the asparagus for 4 minutes, until tender but still bright green.
3. Meanwhile, beat the eggs with a few chopped mint leaves and a pinch of salt, then add the primo sale cheese cut into roughly 1 cm cubes.
4. Pour the eggs over the asparagus, turn the heat to low, cover and cook for 5 minutes, until the top is almost set.
5. Flip the frittata using the lid or a plate and cook for 1 more minute, until golden underneath too; serve with the rye bread.