Asparagus And Tarragon Frittata Recipe
If you're the type who likes to brunch in style, then skip the plain old scrambled eggs and opt for this elegant asparagus and tarragon frittata instead. As the name suggests, this frittata features both asparagus and tarragon, but you'll also find potatoes, Gruyère, and even some burrata cheese in this rich and savory recipe. "I love how well the tarragon and asparagus complement one another in this dish, along with the slightly salty tang of the Gruyère cheese, to give it a fresh and classy, delicate flavor," recipe developer Jennine Rye describes. "It's especially delicious when enjoyed with the peppery arugula and the super creamy burrata."
This frittata will shine bright as the centerpiece of your homemade brunch table, and Rye loves that "it feels like a fancy dish while not really being fancy." Sure, the frittata looks quite elegant, though it's ultimately very easy to make and requires a pretty short ingredients list. Whether you're looking to impress guests or serve a beautiful Saturday morning breakfast to your family, this frittata won't disappoint.
Gather the ingredients for this asparagus and tarragon frittata
The base of this frittata, like any frittata, is of course eggs, but you'll also need some other ingredients to make things a bit more exciting. Baby potatoes will add some starchy goodness to the dish, and heavy cream and Gruyère cheese will add richness. Tarragon will lend an herbaceous flair to the frittata, while asparagus will contribute a crunchy pop of green. You'll also need some olive oil, salt, and pepper, and for serving, you'll need a ball of burrata and some arugula.
Boil the potatoes and whisk together the frittata base
Start by bringing a medium-sized saucepan of water to a boil and add in the potatoes. Allow them to cook until softened, which should take 8-10 minutes. Once they're tender, drain the water and set the potatoes aside, allowing them to cool down a bit. Once they're cool enough to work with, slice them into smaller wedges, which will eventually be layered in the frittata.
After the potatoes are taken care of, get the oven preheating to 400 F. Add the eggs, heavy cream, grated Gruyère, and chopped tarragon to a large bowl and whisk to combine.
Trim and sauté the asparagus
Grab your bundle of asparagus and, first, cut or break off those woody ends. Next, dice the stalks up into smaller, bite-sized pieces, and place a large, oven-safe skillet on the stovetop over medium heat. Get the olive oil hot in the pan, then add the chopped asparagus and sauté for a few minutes until it begins to soften. Finally, season the veg with a bit of salt and pepper to taste.
Assemble and bake the frittata
With the asparagus still in the pan, arrange the sliced potatoes around the stalks. Pour in the egg mixture next, allowing it to settle around the vegetables and fill in any gaps. Place the pan into the oven and bake the frittata for 8-10 minutes, until the eggs have turned brown around the edges but are still a bit jiggly in the middle.
Serve the frittata with burrata and arugula
Give your fresh-baked frittata about 10-15 minutes to set and cool down at room temperature, then garnish it with the fresh burrata ball and some arugula. When you cut into the dish, the burrata will burst open and ooze some of that cheesy goodness onto every slice. "This frittata would be best served with light sides, to not overwhelm the delicate flavors of the main dish," Rye says of pairing options. "Salad is a great pairing option, as are salty chips."
And, in case you and your friends aren't able to finish every slice during brunch, you can hold on to leftovers, though Rye notes that they naturally won't taste quite as good. "Just make sure to keep them in an airtight container in the fridge and consume within 3-4 days," she says, adding that they "can be enjoyed cold or reheated."
- ½ pound baby potatoes
- 6 large eggs
- ⅓ cup heavy cream
- ¾ cup grated Gruyère cheese
- 1 tablespoon fresh tarragon, finely chopped
- Salt, to taste
- Ground black pepper, to taste
- 1 tablespoon olive oil
- 1 pound asparagus, woody ends removed, chopped into bite-size pieces
- 1 ball burrata, to serve
- 1 cup arugula, to serve
- Bring a pot of water to a boil and add the baby potatoes. Boil for 8-10 minutes until soft when pierced with a knife. Drain, set aside side, and into thin wedges once cooled.
- Preheat the oven to 400 F.
- In a large bowl, whisk together the eggs, heavy cream, grated Gruyère cheese, and chopped tarragon. Season to taste with salt and pepper.
- Heat the olive oil in a large, oven-safe skillet over medium heat. Add the chopped asparagus and sauté for a few minutes it begins to soften. Season with salt and pepper to taste.
- Add the chopped, cooled potatoes to the pan and then pour in the egg mixture, allowing it to settle around the vegetables.
- Transfer the skillet to the preheated oven and allow the frittata to bake for 8-10 minutes until it is golden brown around the edges and mostly set, retaining a little wobble in the center.
- Allow the frittata to cool for 10-15 minutes before serving with the burrata and arugula on top.