Ingredients
Vegetables and Herbs
- 8 to 10 asparagus spears, ends trimmed
- 4 cups spinach
- 3 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh chives
Egg Mixture
- 8 eggs
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Dairy and Fats
- 2 cups grated Gruyère or Comté cheese
- 2 tablespoons extra-virgin olive oil
- 8 ounces crème fraîche
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) and position the rack in the center to ensure even baking of the frittata.
- Cook the vegetables. Heat 2 tablespoons of extra-virgin olive oil in a 10-inch ovenproof skillet over medium heat. Once the oil is shimmering, add the spinach and asparagus, stirring frequently until the spinach wilts, about 5 minutes. Remove the asparagus and set aside on a plate.
- Prepare the egg mixture. In a medium bowl, beat together 8 eggs with ½ teaspoon sea salt and ¼ teaspoon freshly cracked black pepper until fully combined. Pour the mixture evenly over the cooked spinach in the skillet, stirring gently to incorporate the greens.
- Add cheese and herbs. Sprinkle 2 cups of grated Gruyère or Comté cheese evenly over the egg mixture. Add 3 tablespoons of finely chopped fresh dill and 2 tablespoons of finely chopped fresh chives for flavor.
- Set the frittata on the stovetop. Allow the mixture to cook undisturbed over medium heat until the edges begin to set, approximately 2 minutes.
- Top with asparagus and bake. Place the reserved asparagus spears evenly on top of the partially set eggs. Transfer the skillet to the preheated oven and bake for 12-14 minutes, or until the eggs are fully set and barely jiggle when the pan is gently shaken.
- Serve. Remove the frittata from the oven, slice it into wedges, and dollop each serving with crème fraîche before serving.
Notes
- Use an ovenproof skillet to avoid transferring the frittata into another dish for baking.
- Gruyère or Comté cheese can be substituted with Emmental or a similar meltable Swiss cheese.
- Fresh herbs like dill and chives can be adjusted or substituted with parsley or thyme based on preference.
- The crème fraîche adds a tangy, creamy finish but can be replaced with sour cream or Greek yogurt if desired.
- To make the dish vegetarian, ensure the cheese does not contain animal rennet.
- Leftovers can be refrigerated and gently reheated or enjoyed cold.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
