Recipe · Centro-Valle della Loira · Amboise
Asparagus and Sainte-Maure frittata
the May frittata with green asparagus, spinach and slices of Sainte-Maure de Touraine, finished in the oven
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- heat the oven to 180 degrees
- cut the cheese into slices about a centimetre thick
- in an ovenproof frying pan heat the oil and wilt the spinach
- cut off the base of the asparagus, cut the spears in two and add them to the pan
- beat the eggs with salt and pepper and pour them over the vegetables
- arrange the slices of cheese on top
- bake for fifteen to twenty minutes
