Asparagus, Chanterelle & Chèvre Frittata With Chervil

Pre-heat the oven to 180°C.

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

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.

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.

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.

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