Asparagus Frittata with Creme Fraiche and Chives Recipe

Asparagus Frittata with Creme Fraiche and Chives Recipe

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Asparagus Frittata with Creme Fraiche and Chives Recipe

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Frittatas are flat Italian omelettes. In spring, they are made with seasonal vegetables such as young artichokes, tender asparagus, baby leeks or wild mushrooms. When cut into bite-size pieces and garnished with a little creme fraiche and spring chives, they make a tasty hors d’oeuvre.

Nutrition Information per Serving:
Calories: 28 Fat, Total: 2g Carbohydrates, Total: 1g
Cholesterol: 34mg Sodium: 67mg Protein: 2g
Fiber: 0g % Cal. from Fat: 64% % Cal. from Carbs: 14%

———————————————————————————————————————— Tip: To ensure perfectly cooked asparagus, an asparagus steamer is the tool of choice. The steamer holds the asparagus upright, allowing for even cooking as the stems cook at a higher heat. The asparagus emerges perfectly cooked without damage to the delicate tips.

Recommended tool:
Cuisipro 10-in. Twist Whisk, Red


  • 6 large eggs
  • 1/2 cup minced fresh chives
  • 1/1/4 cup chopped fresh Italian parsley
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • One 1-pound bunch fresh asparagus, trimmed, cut crosswise into 1/4-inch pieces
  • 1/4 yellow onion, minced
  • 1/3 cup creme fraiche or sour cream


  • 1 Preheat broiler. Whisk eggs, 1/4 cup chives, parsley, Parmesan cheese, half and half, salt and pepper in large bowl until just blended. Melt butter and oil in heavy nonstick 10-inch-diameter omelette pan over medium heat. Add asparagus and onion and saute until asparagus is crisp-tender, about 4 minutes. Pour egg mixture over asparagus. Reduce heat to low; cook until edges are just set, about 3 minutes. Using heat-proof spatula, lift cooked edges of egg mixture and tilt pan so uncooked eggs run beneath. Continue cooking until egg mixture is nearly set on top, about 5 minutes. Broil until just puffed and lightly golden on top, about 2 minutes.
  • 2 Slide spatula under frittata to loosen; slide out onto cutting board. Cut frittata into 1-inch squares. (Can be made 1 hour ahead. Let stand at room temperature.)
  • 3 Arrange squares on serving platter. Spoon dollop of creme fraiche atop each square. Sprinkle with remaining 1/4 cup chives and serve.


15 Apr

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