One of the more basic dishes is the Frittata. Although it resembles an omelette, it is different in that it is open-faced and made with Potatoes. Also, at least one of the ingredients is mixed in with the raw eggs before the eggs are beat. With fall coming up an interesting variant may be making a asparagus frittata with Creme Fraiche. This recipe is quick and tasty. Be advised that this recipe can take up to just over a half hour to properly prepare.

This recipe calls for:
500 g (a half-pound) of potatoes
400 g (6.5 ounces) of trimmed and sliced asparagus
250 g (4 ounces) of salmon
150 mL (one cup) of creme fraiche
a small bunch of chives, finely chopped
a knob of butter
olive oil
sea salt
pepper

Starting with the potatoes, boil in salted water until tender but just tender, or about ten minutes. When the potatoes are done, heat up a little olive oil and butter in a pan. As it heats up, slice them a little thick. When the oil and butter mixture foams, throw in the potato slices with a little salt and pepper and cook until they are golden brown on the edges; this should take about three to four minutes. You will also need to blanch the asparagus; once the spears have been cut into three-inch lengths, dip them in a pan of hot water for abut thirty seconds.

You will next crack eight egg into a bow and lightly whip them. Add in the diced chives with a dash of salt and pepper and continue whipping. When they are completely mixed, mix them in with the fried potatoes. Make sure that the mixture covers the potatoes. When the eggs are nearly set, place the asparagus on top of the eggs. Take the mix off the heat but allow it to cook a little more in the pan. Cut the frittata into wedges and add the salmon. Top with a little creme fraiche and a fresh grind of pepper. Just add a wedge of lemon before serving.

If you are unable to find creme fraiche or find that it is too expensive, an option is to make it yourself; mix on tablespoon of buttermilk or yogurt with a cup of heavy whipping cream and leave it for twenty-four hour; buttermilk makes it more tangy. The creme s ready when it has the consistency of mayonnaise. Once it is ready, cover it and refrigerate it; it should keep for a week to ten days. Also note that this recipe can be double or tripled with little problem.

This makes an excellent dish for breakfast or a light lunch. It can also serve as a decent snack or appetizer. If necessary, the salmon may be omitted in order to make vegetarian friends happy depending on how strict they are. This is an easy to prepare dish that combines a number of different great tastes and should be a quick favorite of those to whom it is served.