Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
- 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
- Prepare the Potatoes: In a pot, bring water to a boil. Add the baby potatoes and boil them for about 8-10 minutes or until they’re soft when tested with a knife. Once done, drain the water and let the potatoes cool. Slice them into thin wedges.
- Preheat Oven: Set your oven to preheat at 400°F.
- Prepare the Egg Mixture: Take a large mixing bowl and combine the eggs, heavy cream, Gruyère cheese, and fresh tarragon. Season the mixture with salt and black pepper according to your preference.
- Sauté the Asparagus: In an oven-safe skillet, heat the olive oil over medium heat. Add the asparagus pieces and sauté for a few minutes or until they begin to soften. Season them with salt and black pepper.
- Assemble the Frittata: To the same skillet, add the cooled and chopped potatoes. Pour the prepared egg mixture over the asparagus and potatoes, ensuring it settles around the vegetables evenly.
- Bake: Transfer the skillet to your preheated oven. Bake the frittata for approximately 8-10 minutes. You’ll know it’s done when it turns golden brown around the edges and is mostly set in the center, with a slight wobble.
- Cool and Serve: Once baked, remove the frittata from the oven and allow it to cool for about 10-15 minutes. Serve it by placing the burrata and arugula on top.
This frittata is a perfect dish for a spring brunch, combining the crunchiness of asparagus, the fragrance of tarragon, and the creaminess of burrata. Enjoy your meal!