Contain: Milk, Egg
May Contain: Sulphites, Mustard, Wheat, Gluten, Sesame, TreeNuts, Peanuts, Soy, Fish, Shellfish
Tip: The black pepper fraiche is delicious with the roasted potatoes.
Begin Roasting Potatoes
Turn oven to 400°F. Put one rack in a high position and another in a lower position. Line a baking sheet with foil. Wash potatoes and cut into quarters. Place potatoes on baking sheet. Toss with 1 tbsp. (2 tbsp. for 4 servings) olive oil. Season with salt and pepper. Put in oven immediately on top rack. Set a timer for 15 minutes.
Wash asparagus, thyme, chives, and lemon. Cut asparagus into ½ inch rounds. Pick and chop thyme leaves. Thinly slice chives. Zest and cut lemon in half. Cut shallots into ⅛ inch slices.
Prepare Egg Mixture
Crack eggs into a large mixing bowl. Add milk and whisk well. Season with salt, pepper, and half of the lemon zest.
Heat 1 tbsp. each of (2 tbsp. each for 4 servings) olive oil and butter in an ovenproof skillet over medium-high. Add shallots and asparagus. Cook for 2-3 minutes or until beginning to soften. Stir in herb blend and thyme for 30 seconds, or until fragrant. Add egg mixture to skillet. Stir briefly to distribute vegetables and partially scramble eggs. Turn off heat. Place small pieces of goat cheese on top of eggs. Place skillet in oven immediately on lower rack. Cook for 12-15 minutes, or until center sets and springs back to the touch.
Prepare Black Pepper Fraiche
Meanwhile, in a small bowl, mix sour cream, chives, and remaining lemon zest and juice to taste. Season to taste with salt and ½ tsp. (1 tsp. for 4 servings) ground black pepper.
When timer for potatoes goes off, turn broiler to 500°F. Turn potatoes, then return baking sheet to oven. Cook potatoes for another 4-6 minutes, or until tender and crispy.
Divide potatoes onto serving plates. Cut frittata into wedges. Use a spatula to transfer frittata onto plates. Serve black pepper fraiche on the side. Squeeze remaining lemon juice on potatoes if desired. Enjoy!