Spring freshness meets Mediterranean lightness
This frittata combines the spicy flavour of wild garlic with the delicate taste of green asparagus. A light yet flavourful dish that brings spring to your plate.
Ideal wine accompaniment: Chardonnay from the Palatinate
An elegant Chardonnay from the Palatinate is the perfect accompaniment to this wild garlic frittata. Its fine fruit flavours of yellow apple, ripe pear and a hint of citrus add freshness and structure. The subtle wooden barrel note emphasises the hearty character of the egg dish without being overpowering. The slightly creamy texture of the wine complements the juicy consistency of the frittata, while its balanced acidity adds lightness to the dish. The interplay between the green flavours of the asparagus, the ethereal wild garlic and the subtle spiciness of the Chardonnay is particularly beautiful – a harmonious, spring-like pairing.
Further wine recommendations:
1st Sauvignon Blanc – AOC Sancerre (Loire, France)
A fresh Sauvignon Blanc with flavours of gooseberry and green herbs. Its lively acidity and mineral note complement the freshness of the asparagus and the spiciness of the wild garlic.
2. Grüner Veltliner – DAC Kamptal (Austria)
A Grüner Veltliner with a fine pepper flavour and aromas of green apple. Its freshness and structure go perfectly with frittata and emphasise the spring flavours.
3. Pinot Grigio – DOC Collio (Friuli, Italy)
A Pinot Grigio with notes of pear and citrus fruit. Its light minerality and balanced acidity make it a versatile accompaniment to frittata.
4th Chenin Blanc – AOC Vouvray (Loire, France)
A semi-dry Chenin Blanc with flavours of apple and honey. Its fine residual sweetness forms a pleasant contrast to the spiciness of the wild garlic and complements the frittata in an interesting way.
5th Albariño – DO Rías Baixas (Galicia, Spain)
An Albariño with freshness, citrus notes and a slight salinity. Its lively acidity and fine minerality harmonise wonderfully with the frittata and bring a maritime note into play.
The recipe:
Bärlauch-Frittata mit grünem Spargel
Kochutensilien
- 1 ofenfeste Pfanne
- 1 Schneidebrett
- 1 Messer
- 1 Rührschüssel
- 1 Schneebesen
Zutaten
Für die Frittata:
- 4 Eier
- 100 ml Sahne
- 50 g frischer Bärlauch
- 200 g grüner Spargel
- 1 kleine Zwiebel
- 50 g geriebener Parmesan
- Salz und Pfeffer nach Geschmack
- 1 EL Olivenöl
Zubereitung
Vorbereitung:
- Backofen auf 180 °C Ober-/Unterhitze vorheizen.
- Bärlauch waschen, trocken tupfen und fein hacken.
- Spargel waschen, holzige Enden entfernen und in ca. 3 cm lange Stücke schneiden.
- Zwiebel schälen und fein würfeln.
Frittata:
- Olivenöl in einer ofenfesten Pfanne erhitzen.
- Zwiebel darin glasig dünsten, Spargel hinzufügen und ca. 5 Minuten anbraten.
- Eier mit Sahne verquirlen, Bärlauch und Parmesan unterrühren, mit Salz und Pfeffer würzen.
- Eiermasse über das Gemüse in der Pfanne gießen.
- Pfanne in den vorgeheizten Ofen geben und ca. 20 Minuten backen, bis die Frittata gestockt ist.
Empfohlene Beilagen:
- Rucolasalat mit Zitronen-Dressing
- Geröstetes Ciabatta
- Marinierte Kirschtomaten
