Frittata with Asparagus, Beet and Radish

Clean the asparagus, wash, drain and cut into bite-sized pieces. Peel the shallot and chop finely. Cut the beet into thin slices. Wash the beetroot leaves, pat dry and cut into thin strips. Clean, wash and thinly slice or slice the radishes.

Beat the eggs with the milk and season with salt, pepper and nutmeg.

Heat the butter in a pan and sauté the asparagus and shallots in it for 3-4 minutes, turning. Mix in half of the beetroot leaves and radishes.

Pour over the egg milk and sprinkle with the beetroot slices. Reduce the heat and cook the frittata over low heat, covered, until cooked through, about 15 minutes.

To serve, sprinkle with the remaining beetroot leaves and radishes.

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