asparagus frittata.jpg


Easter Frittata with Goat Cheese, Asparagus, and Herbs

This is an excellent dish for Easter Brunch with a salad of Spring greens. Serves 6-8


1 teaspoon unsalted butter

Coarse salt and freshly ground black pepper

1 pound fresh asparagus, ends trimmed

2 russet potatoes, peeled and cut into cubes

12 large eggs

1 cup heavy cream (set aside ¼ cup and reserve )

Coarse salt and freshly ground pepper

1/2 cup packed fresh parsley leaves, coarsely chopped

1/4 cup chopped mixed herbs, such as tarragon, dill, mint, chervil, and chives

1 8 oz. Capriole fresh goat cheese log crumbled (set aside 3-4 Tbsp. and reserve )

1 finely chopped shallot

1 bunch green onion, trimmed and thinly sliced on the bias

½ cup grated Old Kentucky Tomme


Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish with butter and set aside.

Prepare an ice-water bath for blanching asparagus and set aside. Fill a medium saucepan with water and bring to a boil.  Add salt and asparagus and cook until slightly tender but crisp, about 1 to 2 minutes. With a slotted spoon carefully remove asparagus to ice-water bath to cool. Drain, pat dry, and set aside.

Place potatoes in a medium saucepan with just enough cold water to cover. Add 2 tablespoons salt and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are just cooked through, about 8-10 minutes; drain and set aside.

In a large bowl, whisk eggs, cream, 1 teaspoon salt, and 1/2 teaspoon pepper to combine. Add potatoes, parsley, chopped herbs, goat cheese, chopped shallot, and green onions; stir to combine. Pour egg mixture into prepared baking dish; sprinkle with grated Old Kentucky.  Scatter asparagus over top and press down so that it's covered by the egg mixture.

Transfer to oven and bake for about 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.

While the frittata is baking whisk together the 3 remaining tablespoons of goat cheese with remaining ¼ cup of heavy cream.

Serve warm or at room temperature topped with spoonfuls of cheese/cream mixture.