Quail egg and asparagus frittata

Ingredients

For 1 serving

• Quail eggs8
• Eggs1
• Asparagus120 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste

Contains: gluten, lactose, eggs,

In season: March – May

Method

1. Wash the asparagus, snap off the woody ends by bending each spear and cut into pieces of about 2 cm, keeping the tips whole.
2. Heat the oil in a non-stick frying pan over medium heat and sauté the asparagus with a pinch of salt for 5 minutes, until tender but still bright green.
3. Meanwhile crack the quail eggs into a bowl (nick the shell with the tip of a small knife, they are delicate) and beat them with the egg, the grated Parmesan and a pinch of salt.
4. Lower the heat, pour the eggs over the asparagus, cover and cook for 4 minutes, until set.
5. Serve with the wholemeal bread.