- 500 grams green Asparagus
- 4 Eggs
- 2 tablespoons Whipping cream
- freshly ground Pepper
- 1 Garlic clove (finely chopped)
- ½ bunch Basil
- 2 tablespoons Parmesan (grated)
- 2 tablespoons Olive oil
- 2 tablespoons Pumpkin seeds
Peel the bottom thirds of each asparagus stalk and cut asparagus into 5 cm long (approximately 2-inch long) pieces. Cook asparagus in simmering salted water until al dente, about 10 minutes. Drain and rinse.
Toast pumpkin seeds in dry pan until fragrant. Remove and let cool.
Whisk eggs with cream until smooth. Season with salt and pepper.
In a pan, sauté asparagus and garlic briefly in hot oil. Pour in egg mixture and cook over low heat until thickened, about 4 minutes. Flip frittata and cook until golden-brown on the other side, about 2 minutes. Serve frittata garnished with basil leaves and pumpkin seeds.