Frittata with Asparagus, Goat Cheese, and Spring Herbs

Revised 2015 Dec 09

Ingredients

1 teaspoon unsalted butter
salt and pepper
1 pound medium asparagus, ends trimmed
2 russet potatoes, peeled and cut into 3/4-inch cubes
12 large eggs
3/4 cup cream
salt and pepper
1/2 cup packed fresh flat-leaf parsley leaves, coarsely chopped
1/4 cup mixed herbs, chopped
6 oz goat cheese, crumbled
1 bunch scallions, trimmed and thinly sliced on the bias
3/4 cup Gruyere cheese, grated

Preparation

Preheat oven to 400°F. Butter a shallow 2-quart baking dish with butter; set aside.

Fill a medium saucepan with water and bring to a boil; add salt and return to a boil. Add asparagus and cook until crisp-tender, 1 to 2 minutes. Place immediately into an ice-water bath to cool. Drain, pat dry, and set aside.

Place potatoes in a medium saucepan, add cold water to cover and 2 tablespoons salt. Bring to a boil then reduce heat to a simmer and cook until potatoes are just cooked. Drain and set aside.

Whisk eggs, cream, 1 teaspoon salt, and 1/2 teaspoon pepper to combine. Add potatoes, parsley, chopped herbs, goat cheese, and scallions; stir to combine. Pour into prepared baking dish; sprinkle with Gruyere and scatter asparagus over top. Press down on asparagus to submerge.

Bake for 30 minutes, rotating halfway through baking. Reduce oven temperature to 350 degrees and bake until golden, puffed, and just set in the center, about 10 minutes more. If top begins to brown too much before eggs are set, cover with parchment paper-lined aluminum foil. Serve warm or at room temperature .