Asparagus & Fava Bean Frittata

By Chef Ella Murphy

June 7, 2024

Serves

1 10-inch Frittata

In this Recipe

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

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.
Meanwhile, whisk eggs, crème fraîche, 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 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.
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!