75 g boiled peas
75 g fresh asparagus
1 medium white onion
7 whipped egg
1 tablespoon oregano spice up
2 tablespoons cream
100g fettucine al dente consistency
Fresh baby arugula leaves
Olive oil salt pepper
Cut the asparagus in a pan a little small and saute until soft and put aside. Onions can also be set aside in the same way after the thin coastal and sauté.
- Thoroughly whisk the eggs with the cream in a bowl. This will clarify your eggs in more silky texture
- Marjoram, fettucine, onion, asparagus and peas, çırptıg you add eggs and mix gently to blend all
- Heat a medium skillet thoroughly. Put the olive oil into a pan and heat thoroughly taken mixture.
- Cook for 2-3 minutes. Fold the inner edges with a spatula and collect uncooked Pişiririk mortar thoroughly middle
- Base your fritata be cooked with a larger pan so that the inside out with the help of a dish, and give way to the edge of the well
- 3 minutes more as you cook and serve, garnished with baby rocket leaves fritata.
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