Follow the instruction and recipes by our nutritionist below to make Frittata with green asparagus, beetroot and radish
© Getty
Practical information
- Total time: 35 min
- Preparation time: 20 min
- Cooking time: 15 min
- Number of people: 4
- Difficulty: very easy
- Average cost
- Type: Flat
- Category: Beverage
- Nutritional criteria: Rich in fiber, Gluten free,
Preparation
- Cut the base of the asparagus and bud the stems (remove the triangular roughness).
- Boil them 3 to 4 minutes in salted water, drain them then cool them in a bowl of ice water.
- Cut out the stems at an angle, in 2 cm sections.
- Slice the beetroot and radishes (without root or toupee).
- Beat the eggs with the milk.
- Heat a drizzle of olive oil in a pan and pour in a quarter of the preparation, making sure that it covers the bottom.
- Immediately distribute the vegetables and continue cooking over low to medium heat, covering halfway, until the egg is just set.
- Slide the frittata onto a hot plate.
- Repeat the operation three times, with the rest of the eggs and vegetables.
- Season the frittata with salt and pepper and sprinkle with fresh herbs.
- You can also make a large frittata to share, or two medium ones.
Spring detox
Diuretics, asparagus, radish and beet promote renal elimination and help fight against water retention. Rich in fiber, asparagus also gently regulates transit for a “flat stomach” effect. Betanin from beets boosts liver functions.
