Frittata with shaved asparagus and Beemster Grass cheese

Main course. 4 persons. Prepare 5 min. Prepare 20 min.

Ingredients

• 2 bunches of green asparagus
• 1 piece Beemster Grass cheese (225 g)
• 4 tbsp olive oil
• 140 g mushrooms, sliced
• 12 eggs
• 3 tbsp whole milk

Kitchen Stuff

• Round baking dish of 30 cm diameter

Prepare

1. Preheat the oven to 180°C. Remove the thick ends of the asparagus. Use a peeler to shave long, thin ribbons from the asparagus. Cut the Beemster cheese into 1-inch cubes.
2. Heat the oil in a skillet over medium-high heat and fry the mushrooms for 5 min or until soft.
3. Beat the eggs with the milk in a bowl. Season to taste with salt and pepper. Mix the egg mixture with the mushrooms and asparagus. Pour the mixture into the baking dish.
4. Spread the cubed Beemster cheese evenly over the dish. Bake the frittata in the oven for 15-20 min or until the cheese is melted and the eggs are cooked. Cut into points and serve warm or at room temperature.

Preparation tip

Not the season for asparagus? Replace the asparagus with broccoli.

Serving tip

Delicious with a fresh salad.

Crazy about cooking from the oven? Then check out our other main dishes with cheese from the oven on our recipe page.