Asparagus Frittata with Creme Fraiche and Chives

By pattie_d

Frittatas are flat Italian omelettes. In spring, they are made with seasonal vegetables such as young artichokes, tender asparagus, baby leeks or wild mushrooms. When cut into bite-size pieces and garnished with a little creme fraiche and spring chives, they make a tasty hors d'oeuvre.

Ingredients

• 6 6 6 large eggs
• 1/2 1/2 1/2 cup minced fresh chives
• 1/4 1/4 1/4 cup chopped fresh Italian parsley
• 1/4 1/4 1/4 cup grated Parmesan cheese
• 2 2 2 tablespoons half and half
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon freshly ground black pepper
• 1 1 1 tablespoon unsalted butter
• 1 1 1 tablespoon extra-virgin olive oil
• 1-pound 1-pound 1/4-inch One 1-pound bunch fresh asparagus, trimmed, cut crosswise into 1/4-inch pieces
• 1/4 1/4 1/4 yellow onion, minced
• 1/3 1/3 1/3 cup creme fraiche or sour cream

Preparation

Step 1

Preheat broiler.

Whisk eggs, 1/4 cup chives, parsley, Parmesan cheese, half and half, salt and pepper in large bowl until just blended. Melt butter and oil in heavy nonstick 10-inch-diameter omelette pan over medium heat. Add asparagus and onion and saute until asparagus is crisp-tender, about 4 minutes. Pour egg mixture over asparagus. Reduce heat to low; cook until edges are just set, about 3 minutes. Using heat-proof spatula, lift cooked edges of egg mixture and tilt pan so uncooked eggs run beneath. Continue cooking until egg mixture is nearly set on top, about 5 minutes.

Broil until just puffed and lightly golden on top, about 2 minutes.


Slide spatula under frittata to loosen; slide out onto cutting board. Cut frittata into 1-inch squares. (Can be made 1 hour ahead. Let stand at room temperature.)


Arrange squares on serving platter. Spoon dollop of creme fraiche atop each square. Sprinkle with remaining 1/4 cup chives and serve.


Recipe created exclusively for Cooking.com by Georgeanne Brennan.


Serving size = 1 square