Frittata with goat cheese, asparagus and Ganda ham, arugula salad, hazelnuts and lambs lettuce


SnackTastic® + baking tin


4peeled potatoes
dashof cream
220gr soft goat cheese crumbled
100gr butter
Chivesfinely chopped
10thick asparagus
5 slices of Ganda hamor other raw ham
For the vinaigrette:
2tsp of mustard
3tbsp of wine vinegar
10tbsp of olive oil
For the salad:
Peeledand roasted hazelnuts


Peel the asparagus andcook until they are al dente. Cool them in ice water and cut into small obliquepieces.
Cut the potatoes into1 cm by 1 cm cubes and cook in salted water until they are al dente.
Beat the eggs andseason with pepper, salt, and a dash of cream.
Coat the baking tinwith butter and pour in the egg mixture.
Add the asparagus,goat cheese, potatoes and chives to the egg mixture.
Bake in theSnackTastic® at 175 degrees for 15 minutes.
Remove the frittatafrom the pan and serve with the salad.
For the vinaigrette:
Finelychop the shallot.
Put the mustard andwine vinegar in a bowl and beat with a whisk.
While beating, add theoil and keep beating for a minute.
Add the shallot to thesauce and season with salt and pepper.
For the salad:
Mix the argugula, nutsand lambs lettuce together in a large bowl.
Coverwith the vinaigrette.