Spring Asparagus Frittata With Crème Fraîche

Story by Natalie
Spring Asparagus Frittata With Crème Fraîche
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Recently, Holly and I were interviewed and asked what was the one food we couldn’t live without. Our answer was unanimous: the egg. You may disagree, but we wholeheartedly believe those beautiful yolks are nature’s perfect sauce, and when cooked up become the carrier for all the best cheeses, produce, meats and herbs one can imagine. They are our breakfast and brunch go to, our grocery list staple and our best friend when in a pinch. We are pretty much obsessed, and if you think I'm overstating this for dramatic effect, I promise you I'm not. I’m dead serious. Fortunately for us and our ever-burning love of this perfect food,  there are a thousand and one ways to prepare eggs, so we get to talk about them. All. The. Time. Today is all about the fritatta.


The greens seem greener than they have all winter and there are pops of deep purples and reds everywhere. To me, it's absolute perfection.

Spring Asparagus Frittata With Crème Fraîche

Oh, sweet frittata. I have a special affinity for this particular egg preparation. If you aren’t familiar with this gem of a dish, allow me to  introduce you. First, you whisk up a bunch of eggs, then pour them into a nonstick oven-proof skillet, add finally you add any and every delicious ingredient you can dream up. Nothing is off limits with this versatile dish. Once assembled bake that little love to perfection and enjoy. Sounds easy enough right? It is. And, because it is so simple, both Holly and I find ourselves making some variation of this carb-free quiche on repeat for brunch gatherings, events, weeknight dinners and parties alike. The only real effort required in making a great frittata is in deciding what combination of  ingredients to add, but because it is so foolproof you literally cannot go wrong. Phew, pressure off. That's my kind of meal.

Spring Asparagus Frittata With Crème Fraîche

These days, as this gorgeous season dictates, my frittatas are all about seasonal produce. I’m a real sucker for a beautiful produce department. I've been known to wander around like I’m at the Met, pointing every detail out to my uninterested preschoolers. (I’m definitely winning the nerd mom award these days.) Seriously though (because art is serious), there is just something so captivating to me about a display of perfectly arranged vegetables and fruits with their varying textures and colors. And spring produce seems to put on the best show of all. The greens seem greener than they have all winter and there are pops of deep purples and reds everywhere. To me, it's absolute perfection.

In the name of the bounty that spring has to offer and my lack of self control when I see all those pretty vegetables I give you this spring frittata; deep purple asparagus, bright green spinach, creamy gruyere, fresh dill and chives, and some beautiful farm fresh eggs. Give that glorious concoction fifteen minutes in a hot oven and you'll be walking out of your kitchen like Julia Child. Fact. This dish is so easy and so, so good, it just might convince you that eggs are the one food you couldn't live without, as well.

Spring Asparagus Frittata With Crème Fraîche
Spring Asparagus Frittata With Crème Fraîche

Spring Asparagus Frittata With Crème Fraîche

Serves 6

Ingredients

2 tbsp olive oil
4 cups fresh spinach leaves
8-10 asparagus spears, ends trimmed
8 eggs
1/2 tsp sea salt
1/4 tsp freshly ground pepper
2 cups gruyere or comte, grated
3 tbsp fresh dill, finely chopped
2 tbsp fresh chives, finely chopped
8 oz Crème Fraîche

Method

  1. Preheat oven to 375°.
  2. In a 10” nonstick, ovenproof skillet (such as cast iron) heat olive oil over medium heat. Add spinach and asparagus and cook until spinach has wilted. Asparagus will be undercooked. Turn off heat and remove asparagus and set aside on a plate.
  3. In a medium bowl whisk eggs with salt and pepper. Carefully pour the eggs into the hot pan over the spinach. Layer the asparagus on the eggs, follow with cheese, dill and then finally chives.
  4. Bake the frittata for 12-18 minutes, or until eggs are cooked through.
  5. Slice like a pie and serve with extra chives and a dollop of creme fraiche.