Published: by Absolutely Recipes, in the recipes category.

Spring asparagus frittata with crème fraîche Recipe.

Ingredients:

2 Tbsp Olive oil
4 cups Spinach leaves
8-10 Asparagus spears, ends trimmed, thick ones cut in 1/2 lengthwise
8 Eggs
1/2 TSP Sea salt
1/4 TSP Freshly ground pepper
2 cups Gruyere or comte, grated
3 tbsp Fresh dill, finely chopped
2 tbsp Fresh chives, finely chopped
8 oz Crème fraîche

Recipe Instructions:

Preheat oven to 375 degrees.
In a 10” nonstick, ovenproof skillet (such as cast iron) heat olive oil over medium heat.
Add spinach and asparagus and cook until spinach has wilted.
The asparagus will not be fully cooked.
Turn off heat and remove asparagus and set aside on a plate.
In a medium bowl whisk eggs with salt and pepper.
Carefully pour the eggs into the hot pan over the spinach.
Layer the asparagus on the eggs, followed by the cheese, dill and then finally chives.
Bake the frittata for 12-18 minutes, or until eggs are cooked through.
Slice like a pie and serve with extra chives and a dollop of creme fraiche.

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