Peak-season asparagus, luscious crème fraîche and lots of love are the secret ingredients in this one-pan morning treat.
What You Get
What You’ll Need
Preheat oven to 375°F. Roughly chop 3 tbsp chives and break apart the feta into crumbles. Set aside.
Snap off ends of half the bunch of asparagus where they naturally break, and chop stalks into 2-inch pieces.
Beat the eggs, chives, 6 tbsp crème fraîche, and half the crumbled feta together in a bowl with a big pinch of salt and a few grinds of black pepper. Set aside.
Heat a large pat of butter in an 8-inch oven-safe pan or cast-iron pan over medium heat.
Once butter is melted and hot, add the asparagus pieces and a pinch of salt. Cook until tender and slightly charred.
Pour the egg and cheese mixture into the pan and gently stir, spreading asparagus evenly around the pan. Cook until the eggs are beginning to set around the edges, then place the pan in hot oven.
After 8-10 minutes, sprinkle the remaining feta over the frittata and cook another 2-5 minutes, or until eggs are just set. (They should still jiggle a little when you shake the pan). Serve hot!