Food & Cooking Recipes Breakfast & Brunch Recipes Easter Frittata with Asparagus, Goat Cheese, and Spring Herbs 3.1 (66) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 21, 2019 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 35 mins Total Time: 1 hr 20 mins Servings: 8 Cooling creme fraiche and fresh herbs liven up this vegetarian frittata studded with asparagus, potatoes, and two rich cheeses (goat and Gruyere). Big enough to feed a crowd, it's just the thing for Easter brunch. Ingredients Herbed Creme Fraiche 8 ounces creme fraiche (about 1 cup) ¼ cup chopped mixed fresh herbs, such as parsley, dill, chives, tarragon, and mint ½ teaspoon grated lemon zest Kosher salt and freshly ground pepper Frittata Unsalted butter, room temperature, for baking dish Kosher salt and freshly ground pepper 12 ounces asparagus, trimmed 2 medium russet potatoes (1 pound), peeled and cut into ¾-inch cubes 12 large eggs ¾ cup heavy cream 6 ounces goat cheese, crumbled (1 ¼ cups) ½ cup chopped mixed fresh herbs, such as parsley, dill, chives, tarragon, and mint 6 scallions, white and light-green parts only, thinly sliced (⅓ cup) ¾ cup grated Gruyere cheese (2 ½ ounces) Directions Herbed Creme Fraiche:In a small bowl, stir together creme fraiche, herbs, and lemon zest; season with salt and pepper. Refrigerate, covered, up to 3 hours. Frittata:Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish. Prepare an ice-water bath. Bring a medium saucepan of salted water to a boil. Add asparagus and cook until crisp-tender, 1 to 2 minutes. Using tongs, transfer to ice-water bath. Let cool; drain and pat dry. Add potatoes to saucepan with water (if necessary, add more water to cover potatoes by at least 1 inch). Return to a boil, then reduce heat and simmer until potatoes are easily pierced with the tip of a knife, 5 to 6 minutes; drain. In a large bowl, whisk together eggs, cream, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in potatoes, goat cheese, herbs, and scallions. Transfer mixture to prepared dish. Top with asparagus, pressing down to submerge slightly. Sprinkle with Gruyere. Bake 30 minutes, rotating dish halfway through. Reduce oven temperature to 350 degrees and continue baking until golden brown, puffed, and just set in center, 10 minutes more (if browning too quickly, tent with foil). Serve warm or at room temperature, with herbed creme fraiche. Rate It PRINT