Asparagus Frittata (Asparagus Omelet) with Penne

For the asparagus frittata, first cook the penne al dente according to package directions. Strain, rinse with cold water and drain.

Cut away the woody parts (about the lower third) of the asparagus, leave green asparagus unpeeled, peel white asparagus. Place plenty of salted water in a pot and cook asparagus until al dente (green asparagus about 5 minutes, white asparagus about 10-15 minutes depending on thickness). Strain and cut into smaller pieces.

In a bowl, roughly beat eggs, stir in grated cheese and a dash of cream if desired. Season quite vigorously with salt and pepper. Mix with the cooked pasta and asparagus. Season again to taste.

Now finely chop the onion and dice the zucchini. In a very large, preferably coated, pan (or in 2 pans) heat some olive oil and briefly sweat the onions. Add the bell bell pepper and zucchini and sauté as well. Pour in the asparagus-pasta mixture, press down lightly and bake the asparagus frittata in a preheated oven at approx. 180 °C (or at minimum heat, turning once on the stove) until the egg mixture has set.

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