Asparagus Frittata With Creme Fraiche and Chives

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“Frittatas are flat Italian omelettes. In spring, the 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'oeuvres.”
40 squares

Ingredients Nutrition


  1. Preheat broiler. Whisk eggs, 1/4 cup chives, parsley, Parmesan cheese, half and half, salt and pepper in larg bowl until just blended. Melt butter and oil in heavy nonstick 10-inch diameter omelette pan over medium heat. Add asparagus and onion and sauté until asparagus is crisp-tender, about 4 minutes. Pour egg mixtre 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 2 hours ahead of time. 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.

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