Frittata with leeks and asparagus - recipe
Ingredients
- Leek - 250 gr
- Asparagus - 250 gr
- Champignons - 100 gr
- Butter - 40 gr
- Salt - 2 gr
- Egg - 8 pcs
- Semi-hard cheese - 150 gr
- Provencal herbs - 1 pinch
- 4 Pepper Mill Mix - 1 pinch
- Salt - 3 gr
- Besides: pcs
- Parmesan cheese - 30 gr
- Chilli pcs
For 1 batch(es) (
)
Frittata with leeks and asparagus Directions
Multicooker firm: OURSSON
MP5002PSD
1. Cut the leek into 1 cm thick slices, and cut each asparagus in 4 pieces.
2. Cut off the stems of the champignons, use only the caps.
3. Place butter in a multicooker saucepan, add onion, asparagus and mushrooms, salt.
4. Cook on Casserole for 20 minutes.
5. At the beep, transfer the toasted ingredients to a deep bowl.
6. Cut a sheet of parchment 35x40 mm in size. Place the parchment in a multicooker pan.
7. Place the toasted ingredients on top of the parchment.
8. Use a mixer to mix all the egg filling ingredients.
9. Cover the toasted onions, asparagus and mushrooms with egg filling.
10. Cook on Casserole for 40 minutes.
11. Pull the edges of the parchment and carefully remove the frittata and transfer the finished dish to a plate. Sprinkle the frittata with grated Parmesan.
12. Cut the hot frittata into portions and serve as a hot snack.
MP5010PSD
1. Cut the leek into 1 cm thick slices, and cut each asparagus in 4 pieces.
2. Cut off the stems of the champignons, use only the caps.
3. Place butter in a multicooker saucepan, add onion, asparagus and mushrooms, salt.
4. Cook on BAKE for 20 minutes.
5. At the beep, transfer the toasted ingredients to a deep bowl.
6. Cut a sheet of parchment 35x40 mm in size. Place the parchment in a multicooker pan.
7. Place the toasted ingredients on top of the parchment.
8. Use a mixer to mix all the egg filling ingredients.
9. Cover the toasted onions, asparagus and mushrooms with egg filling.
10. Cook on OMELETTE for 30 minutes.
11. Pull the edges of the parchment and carefully remove the frittata and transfer the finished dish to a plate.
12. Sprinkle the frittata with grated Parmesan.
13. Cut the hot frittata into portions and serve as a hot snack.