|150 g||asparagus — baby|
|6||eggs — jumbo, beaten|
|15 g||fresh garlic chives — finely chopped|
|1/2 cup||feta cheese — crumbled|
|sea salt and freshly ground black pepper|
Preheat the oven grill. On the stove top, heat butter, olive oil in a non-stick pan, add asparagus; sauté until golden. In a bowl, combine the eggs, cream and Dijon mustard and whisk together. Add garlic chives to the mixture and pour over asparagus. Crumble feta cheese on top and season with salt and pepper.
Place pan on a low heat, and allow to cook until almost set. Place frittata under grill; cook until puffed up and golden. Slice and serve hot with a green salad.