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Asparagus And Tarragon Frittata Recipe

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4


  • 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


  1. 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.
  2. Preheat Oven: Set your oven to preheat at 400°F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

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