Asparagus, Chanterelle & Chèvre Frittata With Chervil
Asparagus, Chanterelle & Chèvre Frittata With Chervil

Asparagus, Chanterelle & Chèvre Frittata With Chervil

Frittatas are a brilliant way to use up leftovers – and this dish takes advantage of the best of spring, with bright asparagus and a garnish of fresh chervil. Chanterelle mushrooms are vibrant yellow-orange with a mild peppery flavour, but if you can’t find them, oyster or cremini mushrooms are good alternative. Chervil tastes like a blend of parsley and tarragon and is abundant in the spring, but if you can’t find it, opt for parsley instead.

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Total Time
30 Minutes
8oz of chanterelle mushrooms, sliced if large
8 large eggs
½ cup of half-and-half (semi-skimmed) milk
1 tsp of kosher salt
¼ tsp of freshly ground black pepper, plus more for serving
2 tbsp of olive oil
1 leek, white & light green parts, cut in half & thinly sliced
1 bunch of asparagus, woody ends trimmed & cut into 2in pieces
2 cloves of garlic, minced
4oz of chèvre, crumbled
Chopped fresh chervil
Flaky sea salt
Step 1

Pre-heat the oven to 180°C.

Step 2

In a medium bowl, whisk the eggs, half-and-half, kosher salt, and pepper. Set aside.

Step 3

Heat the oil in a medium cast-iron fry pan over medium heat. Add the leek and cook for about 2 minutes, until softened. Add the mushrooms and cook for 5 minutes, or until softened.

Step 4

Add the asparagus and cook for 3-5 minutes, until it turns bright green and begins to soften slightly. Add the garlic and cook for another 30 seconds.

Step 5

Top the asparagus-mushroom mixture with the egg mixture. Sprinkle with the chèvre and cook the frittata on the stovetop for about 3 minutes, until the sides begin to set. Transfer to the oven and bake for 15-20 minutes, until the top is golden brown and the eggs are set.

Step 6

Serve immediately, topped with pepper, chervil, and a sprinkling of flaky sea salt.

Recipe courtesy of STAUB 


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