Asparagus, Chanterelle, And Chèvre Frittata With Chervil
Frittatas are wonderfully versatile, brilliant for using up leftovers or the season’s bounty. This dish takes advantage of the best of spring, with bright asparagus and a garnish of fresh chervil.
Chanterelles are vibrant yellow-orange wild mushrooms with a mild peppery flavor. If you can’t find them, oyster mushrooms or even cremini mushrooms are great alternatives. Chervil—which looks a lot like carrot tops—tastes like a blend of parsley and tarragon. It is abundant in the spring, but if you can’t find it, opt for parsley instead.
This recipe is a great base on which you can build your own flavor combinations. Consider swapping in any of your favorite ingredients to create your own version. Fast and easy, frittatas are ideal for a weeknight meal. If you manage to have leftovers, they also taste great at room temperature for a portable lunch.
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SERVINGS
7-8
INGREDIENTS
- 8 large eggs
- 1⁄2 cup half-and-half
- 1 teaspoon kosher salt
- 1⁄4 teaspoon freshly ground black pepper, plus more for serving
- 2 tablespoons olive oil
- 1 leek, white and light green parts, cut in half and thinly sliced
- 1 bunch (about 12 ounces) asparagus, woody ends trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 4 ounces chèvre, crumbled
8 ounces chanterelle mushrooms, sliced if large
FOR SERVING
- Chopped fresh chervil
- Flaky sea salt
HOW TO MAKE IT
- Preheat the oven to 180°C
- In a medium bowl, whisk the eggs, half-and-half, kosher salt, and pepper. Set aside
- Heat the oil in a medium cast-iron fry pan over medium heat. Add leek and cook for about 2 minutes, until softened. Add the mushrooms and cook for 5 minutes, or until softened. Add the asparagus and cook for 3 to 5 minutes, until it turns bright green and begins to soften slightly. Add the garlic and cook for another 30 seconds.
- Top the asparagus-mushroom mixture with the egg mixture. Sprinkle with the chèvre and cook the frittata on the stovetop for about 3 minutes, until the sides begin to set. Transfer to the oven and bake for 15 to 20 minutes, until the top is golden brown and the eggs are set. Serve immediately, topped with pepper, chervil, and a sprinkling of flaky sea salt.
