Simple Recipes for Every Day
Asparagus Frittata With Crème Fraîche
- Serves: 6
- Prep Time: 15 min
- Cook Time: 20 min
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cups spinach
- 8 to 10 Asparagus spears, ends trimmed
- 8 eggs
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 cups grated Gruyère or comte
- 3 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh chives
- 8 ounces crème fraîche
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cups spinach
- 8 to 10 Asparagus spears, ends trimmed
- 8 eggs
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 cups grated Gruyère or comte
- 3 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh chives
- 8 ounces crème fraîche
Method
Preheat the oven to 375°F with a rack in the center position.
Heat the olive oil in a 10-inch, ovenproof skillet over medium heat. Once the oil is glistening, add the spinach and asparagus and cook, stirring, until the spinach is wilted, about 5 minutes. Transfer the asparagus to a plate.
Meanwhile in a medium bowl, beat the eggs with salt and pepper. Pour the egg mixture over the spinach and stir to incorporate. Sprinkle on the Gruyère, dill and chives.
Cook, undisturbed, until the edges are set, about 2 minutes. Top the frittata with the asparagus spears, transfer the skillet to the oven and bake until the eggs are set, about 12-14 minutes. The eggs should barely move when you jiggle the pan.
Slice into wedges. Dollop with the crème fraîche, then serve.