Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Thinly slice the mushrooms, cut the asparagus in half lengthwise. Crumble the feta.
Beat the eggs in a measuring cup. Finely chop the chives with scissors, whisk into the eggs along with the salt and pepper.
Heat the oil in a non-stick frying pan. Stir fry the mushrooms and asparagus for approx. 5 mins., season with salt. Reduce the heat. Pour in the egg mixture. Scatter the feta on top. Cover the frittata and leave to solidify for approx. 15 mins.
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