15Eggs 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: 1shallot 2tsp of mustard 3tbsp of wine vinegar 10tbsp of olive oil For the salad: Arugula Peeledand roasted hazelnuts Lambslettuce
Preparation
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.
