Best Spring Asparagus Frittata with Crème Fraîche | OceanRecipes

This Spring Asparagus Frittata With Crème Fraîche is our unique and new go-to egg dish for breakfast, lunch, and dinner that is served with a simple side salad. Our favorite thing about this caramelized onion and feta frittata is that they can simply make wonderful meal options any time of the day! We enjoy serving and eating this fabulous frittata recipe for breakfast, brunch, lunch, and as a light dinner, along with a simple green salad.

Here’s the spring onion and arugula frittata recipe you’ve been looking for. Moreover, this Asparagus kale onion frittata has a perfect creamy mouth feel with bursts of springy flavor from some veggies and a nice herb presence. However, asparagus remains toothy while the spring onions get some sweetness, so you get the perfect flavor and textural contrasts. No doubt, those spring onions are available in all the grocery stores at the height of the season, but you can find them at international groceries beyond peak season too.

Ingredient of Spring Asparagus Frittata with Crème Fraîche:

• One bunch of the medium-thickness asparagus, trimmed
• Five medium spring onions
• Two tablespoons of vegetable oil, divided
• One teaspoon kosher salt, divided
• Seven ounces of Gruyère cheese, shredded, divided
• Eight large eggs
• ⅓ cups of heavy cream
• ⅓ cups of crème fraîche
• Three tablespoons of minced fresh flat-leaf parsley
• One tablespoon of minced fresh chives
• ¼ teaspoon of the black pepper

Method of Onion Frittata Recipe:

Step #1                               

First of all, preheat your oven to 425°F and then cut off the top one and a half inches of asparagus, and cut stalks into 1/4-inch pieces. After that, cut onion bulbs into quarters; cut stalks into 1/4-inch pieces, and then toss together asparagus tips, onion bulb quarters, one tablespoon of the oil, and 1/4 teaspoon of the common salt in a bowl.

Step #2

Now, spread it evenly on a baking sheet lined with parchment paper; and then roast in preheated oven until onions start to brown and asparagus is bright green and tender, for almost twelve to fifteen minutes, turning once halfway through. Set it aside and reduce oven temperature to 375°F.

Step #3

While your asparagus mixture roasts, heat the remaining one tablespoon of oil in a 10-inch cast-iron skillet over medium and add cut asparagus stalks and onion stalk slam pieces; sprinkle with 1/4 teaspoon of the table salt.

Step #4

Again cook stirring occasionally, until your onions are soft and asparagus is bright green and tender, for four to five minutes. Then, remove it from heat and spread stalk pieces in an even layer and then sprinkle 1 1/3 cups of the cheese on top, and let it start to melt for some time.

Step #5

Whisk together your eggs, cream, crème fraîche, parsley, chives, pepper, and remaining half a teaspoon of salt in a small-size bowl. Pour over the mixture in your skillet and scatter the top with asparagus tips and onion bulbs.

Step #6

Lastly, cook over low until your eggs start to set on side of the skillet, for seven to eight minutes. Sprinkle with the remaining 1/3 cup of the cheese and place the skillet in the oven, and bake at 375°F until eggs are fully set, for twelve to fourteen minutes. Cool it in a skillet for just five minutes; slice into wedges and serve.