Asparagus and Tarragon Frittata Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • ½ pound baby potatoes
  • 6 large eggs
  • ⅓ cup heavy cream
  • ¾ cup grated Gruyère cheese
  • 1 tablespoon fresh tarragon, finely chopped
  • Salt, to taste
  • Ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 pound asparagus, woody ends removed, chopped into bite-size pieces
  • 1 ball burrata, to serve
  • 1 cup arugula, to serve
Directions
  1. Bring a pot of water to a boil and add the baby potatoes. Boil for 8-10 minutes until soft when pierced with a knife. Drain, set aside side, and into thin wedges once cooled.
  2. Preheat the oven to 400 F.
  3. In a large bowl, whisk together the eggs, heavy cream, grated Gruyère cheese, and chopped tarragon. Season to taste with salt and pepper.
  4. Heat the olive oil in a large, oven-safe skillet over medium heat. Add the chopped asparagus and sauté for a few minutes it begins to soften. Season with salt and pepper to taste.
  5. Add the chopped, cooled potatoes to the pan and then pour in the egg mixture, allowing it to settle around the vegetables.
  6. Transfer the skillet to the preheated oven and allow the frittata to bake for 8-10 minutes until it is golden brown around the edges and mostly set, retaining a little wobble in the center.
  7. Allow the frittata to cool for 10-15 minutes before serving with the burrata and arugula on top.