Bart's Recipes
Wash and cut the five green asparagus spears into small pieces. Bring a pan of water to a boil and blanch the asparagus for two minutes. Drain well and let dry completely. Meanwhile, beat the three organic eggs in a bowl and season with freshly ground pepper. Finely chop the tablespoon of fresh mint and preheat the oven broiler.
Heat the teaspoon of olive oil in an oven-safe frying pan on the stovetop. Spread the blanched asparagus over the bottom of the pan. Pour the egg mixture directly over it. Crumble the thirty grams of soft goat cheese and distribute evenly over the eggs. Let the bottom of the mixture set lightly over the heat for a few minutes.
Slide the frying pan under the hot oven broiler. Broil the frittata for approximately eight minutes until cooked. Carefully remove the pan from the oven once the top becomes golden brown and fluffy and let it rest for one minute.
Slide the frittata out of the pan onto a plate or cut it directly in the pan into wedges. Sprinkle the finely chopped fresh mint over it and serve immediately.
