A very good frittata from ” Notes from a Small Kitchen Island” by Debora Robertson.
Ingredients
- 50 g creme fraiche
- 8 eggs lightly beaten
- 50 g Parmesan cheese finely grated
- 3 tbsps chopped fresh parsley leaves
- 2 tsps chopped fresh tarragon or chervil
- salt and freshly ground black pepper
- 250 g new potatoes cooked in their skins, then peeled & quartered
- 200 g cooked thin asparagus, cut in 5 cm pieces tips separated from the rest
- 100 g peas cooked
- 40 g unsalted butter
- 150 g ricotta
Servings:
Instructions
- Preheat the oven to 190 C. 170 C Fan, Gas 5.
- Put the creme fraiche into the bottom of a large bowl. Add about a quarter of the egg and whisk with a fork until well combined. Add the rest of the eggs. Whisk in half the parmesan and all the herbs, then season well with salt and pepper.
- Add the potatoes, the peas and all the asparagus apart from the tips. Stir together.
- Melt the butter over a medium heat in a heavy bottomed frying pan about 25cm to 30 cm diameter. Swirl it around to coat the surface of the pan.
- Tip in the frittata mixture and smooth out the ingredients so they are evenly spread. Arrange the asparagus tips on top of the frittata , dot on the ricotta and sprinkle over the remaining parmesan.
- Let the eggs cook gently for about 5 minutes then put the pan in the oven and cook for about 12 minutes until just set and golden on top.
- Remove the pan from the oven and let the frittata set and cool for about 10 minutes until it pulls away from the edges slightly before cutting. Serve warm or cold.
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