Penne frittata with vegetables

1. Peel the asparagus and cook steam for 15 minutes. Let them cool and cut them into sections. Meanwhile, cook the pasta in boiling salted water for the time indicated on the package. Drain and refresh under cold water.

2. Preheat the oven to 180°C (th. 6). Beat the eggs in a bowl with the cream. Peel and finely chop the shallot. Add in the beaten eggs. Salt and pepper.

3.  Cut the ham and tomato confit into thin strips. Mix the pasta, asparagus, tomatoes and ham. Buttered a mould and pour the penne mixture.

4. Pour the beaten eggs into the mould. Bake for 10 minutes. Flip the frittata and cook for 10 minutes. Unmould in a dish, and cut it into slices. Serve hot, warm or cold, with a green salad on the side.

Photo credit: Sucré Salé