RECIPES

Asparagus & Fava Bean Frittata

By Chef Ella Murphy
June 7, 2024
Serves
1 10-inch Frittata

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
Ingredients
Olive Oil3 tbsp
Asparagus 1 medium bunch, trimmed and cut into 1 inch pieces
Eggs10
Crème Fraîche1/2 cup
Chives1/4 cup chopped
Mint3 tbsp leaves chopped
Fava Beans1 cup shelled
Goat Cheese6 oz fresh
Kosher Salta few pinches
Black Peppera few pinches
Edible Flowers2 loose cups, like nasturtium, pansies, bachelor buttons, or calendula
Herbsloose 1 cup chopped, any combination of parsley, basil, chives, mint, tarragon, or chervil
Olive Oila drizzle
Flake Salta few pinches
Steps
  1. Preheat oven to 350°F. Heat a 10-inch cast-iron skillet over medium heat. Add olive oil and asparagus and cook 2-3 minutes.
  2. Meanwhile, whisk eggs, crème fraîche, chives, and mint in a large bowl. Season with salt and pepper.
  3. 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.
  4. Place the skillet 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.
  5. 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.
  6. Enjoy!
Cook a meal for someone you love
Cook a meal for someone you love