Vegetable Frittata
Ingredients
Preparation steps
Rinse asparagus. Peel white asparagus thoroughly. Peel the lower third of green asparagus. Snap off woody ends. Cut asparagus into 5 cm (approximately 2 cm) pieces. Cook white asparagus in salted boiling water until al dente, about 10 minutes. Lift out of the pan and rinse with cold water. Cook green asparagus about 6 minutes and rinse with cold water. Cut potatoes into 1/2 cm thick (approximately 1/4-inch thick) slices. Rinse and halve peppers, remove seeds and ribs and cut into 2 cm (approximately 3/4-inch) pieces. Peel and chop onion.
Heat butter in a large pan (or 2 large pans). Add vegetables and sauté over low heat, about 5 minutes. Season with salt and pepper.
Whisk eggs with cream and season with salt, pepper and nutmeg. Reduce heat, pour in eggs and cook over very low heat until eggs are beginning to set, 8-10 minutes. Preheat broiler. Broil frittata, watching carefully, until browned, 3-4 minutes. Serve sprinkled with chervil.
