Easter Frittata with Asparagus, Goat Cheese, and Spring Herbs

Name: Easter Frittata with Asparagus, Goat Cheese, and Spring Herbs
Prep time: 35 min
Total time: 80 min
Ingredients: 8 ounces creme fraiche (about 1 cup); 0.25 cup chopped mixed fresh herbs, such as parsley, dill, chives, tarragon, and mint; 0.5 teaspoon grated lemon zest; Kosher salt and freshly ground pepper; Unsalted butter, room temperature, for baking dish; Kosher salt and freshly ground pepper; 12 ounces asparagus, trimmed; 2 medium russet potatoes (1 pound), peeled and cut into ¾-inch cubes; 12 large eggs; 0.75 cup heavy cream; 6 ounces goat cheese, crumbled (1 ¼ cups); 0.5 cup chopped mixed fresh herbs, such as parsley, dill, chives, tarragon, and mint; 6 scallions, white and light-green parts only, thinly sliced (⅓ cup); 0.75 cup grated Gruyere cheese (2 ½ ounces)

3.1

(66)

1 Review

By

Martha Stewart Test Kitchen

Updated on March 21, 2019

frittata in baking dish — Photo: Bryan Gardner

Prep Time:

35 mins

Total Time:

1 hrs 20 mins

Servings:

8

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.

Ingredients

Herbed Creme Fraiche

8 ounces creme fraiche (about 1 cup)
¼ cup chopped mixed fresh herbs, such as parsley, dill, chives, tarragon, and mint
½ teaspoon grated lemon zest
Kosher salt and freshly ground pepper

Frittata

Unsalted butter, room temperature, for baking dish
Kosher salt and freshly ground pepper
12 ounces asparagus, trimmed
2 medium russet potatoes (1 pound), peeled and cut into ¾-inch cubes
12 large eggs
¾ cup heavy cream
6 ounces goat cheese, crumbled (1 ¼ cups)
½ cup chopped mixed fresh herbs, such as parsley, dill, chives, tarragon, and mint
6 scallions, white and light-green parts only, thinly sliced (⅓ cup)
¾ cup grated Gruyere cheese (2 ½ ounces)

Directions

Herbed Creme Fraiche:
In a small bowl, stir together creme fraiche, herbs, and lemon zest; season with salt and pepper. Refrigerate, covered, up to 3 hours.
Frittata:
Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish.
Prepare an ice-water bath. Bring a medium saucepan of salted water to a boil. Add asparagus and cook until crisp-tender, 1 to 2 minutes. Using tongs, transfer to ice-water bath. Let cool; drain and pat dry.
Add potatoes to saucepan with water (if necessary, add more water to cover potatoes by at least 1 inch). Return to a boil, then reduce heat and simmer until potatoes are easily pierced with the tip of a knife, 5 to 6 minutes; drain.
In a large bowl, whisk together eggs, cream, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in potatoes, goat cheese, herbs, and scallions. Transfer mixture to prepared dish. Top with asparagus, pressing down to submerge slightly. Sprinkle with Gruyere.
Bake 30 minutes, rotating dish halfway through. Reduce oven temperature to 350 degrees and continue baking until golden brown, puffed, and just set in center, 10 minutes more (if browning too quickly, tent with foil). Serve warm or at room temperature, with herbed creme fraiche.