Frittata with kale, chicken, and asparagus

Instructions

1. Put the chicken in a bowl, add 2 tbsp oil, curd and sprinkle salt and pepper. Mix.
2. In a large frying pan, put the remaining oil, garlic and fry the chicken. Transfer the meat to a bowl.
3. Wash the kale leaves. Remove the hard stems. Cut into large pieces and put the kale leaves in the pan. Cook for 2-3 minutes until the leaves soften. Transfer them to the bowl with the meat.
4. Beat the eggs and pour them into the bowl with the meat. Add the curd. Mix. Transfer everything to a 28x20cm baking tray covered with baking paper.
5. Put the pan in a heated oven to 190°C and bake for 20 minutes.
6. During this time, clean the asparagus. Blanch them by putting them in boiling and salted water for 1 minute. Drain them and immediately immerse them in cold water. Put the frozen peas in a bowl of hot water for 1 minute. Drain them and cool them by ingesting them with cold water.
7. Mix the peas and asparagus in a bowl. Water them with a little olive oil, add salt and pepper.
8. Remove the tray from the oven. Arrange the chopped salami wheels, asparagus and peas on top. Return the pan to the oven for another 20 minutes.
9. Remove from the oven, leave to cool for 20 minutes, garnish with the mint leaves and serve.
10. Enjoy your meal.

• Servings : 6
• Ready in : 50 Minutes
• Course : Main courses
• Recipe Type : beef, Left overs-great overs, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Asparagus, Chicken breast, Cottage cheese, Curcuma, Eggs, Garlic, Ground black pepper, Kale, Mint leaves, Parmesan cheese, Peas, Salami, Salt, Sunflower oil