Cooling creme fraiche and fresh herbs liven up this vegetarian frittata studded with asparagus, potatoes, and two rich cheeses (goat and Gruyere). Big enough to feed a crowd, it's just the thing for Easter brunch.
I love this and have made it for Easter the past 3 years, but this year am going to lighten it up, as we are watching our waistlines. Going to sub egg whites for half of the whole eggs, whole milk rather than heavy cream, reduce the amount of cheese slightly, and use fat free greek yogurt rather than creme fresh, but still add in plenty of herbs. I'm pretty confident it will still be great. Will serve with green and fruit salads, slices of ham, and homemade biscuits.