By Chef Ella Freyinger

May 2021

Serves 6-8

I’ve learned over my decades of cooking that Mother Earth guides us to ingredients that are made for each other by having them sprout to life at the same time of the year. In spring, she offers us the asparagus and fava in this recipe. Asparagus has a lot to offer in the fertility department, with your daily serving of Vitamin K — said to increase testosterone as well as sperm count and motility, while providing over half your daily dose of folate which increases the likelihood of ovulation.

Ingredients

FOR THE FRITTATA
3 tbsp olive oil
1 bunch medium asparagus, trimmed and cut into 1” pieces
1 cup shelled fava beans
10 eggs
6 oz fresh goat cheese
¼ cup chopped chives
3 tbsp chopped mint leaves
A few pinches kosher salt
A few pinches freshly ground black pepper
FOR ASSEMBLY
2 loose cups
edible flowers (nasturtium, pansies, bachelor buttons, calendula, etc.)
1 cup chopped loose herbs (any combination of parsley, basil, chives, mint, tarragon, chervil)
A drizzle of olive oil
A few pinches of flake salt

Steps

Preheat oven to 350° F. Heat a cast-iron skillet over medium heat. Add olive oil and asparagus and cook 2-3 minutes.
Meanwhile, whisk eggs, creme fraiche, chives, and mint in a large bowl. Season with salt and pepper.
Add the fava beans to the asparagus and cook for 1 minute to warm through. Add the egg mixture to the pan and immediately turn off the heat. Crumble the goat cheese over the egg mixture and gently swirl the cheese in with a spoon or spatula.
Place the cast iron into the oven and bake for 20-25 minutes or until the center is set.
Cut the frittata into 6-8 slices, as if you’re slicing a pie. Place the flowers and herbs into a medium bowl.
Drizzle with olive oil and gently toss. Arrange the flower and herb salad over the frittata and sprinkle with flake salt before enjoying.
Enjoy!