Frittata with Tasso and Cheddar

By ghinman

Ingredients

• 3 1/2 Tbs. unsalted butter
• 1/4 cup, thinly sliced green onions
• 3 Tbs. chopped, fresh flat-leafed parsley
• 12 eggs
• 1/2 cup, heavy cream
• 8 oz. tasso, diced
• 1 cup, grated, sharp cheddar cheese
• 1/4 tsp. kosher salt
• Freshly ground black pepperr, to taste

Preparation

Step 1

In the deep half of a frittata pan over med. heat, melt 2 Tbs. of the butter. Add the green onions and 2 Tbs. of the parsley and cook, stirring occationally, until the onions are soft, about 3 min. Transfer to a small bowl. Wipe out the pan with paper towel. In snother bowl, whisk together the eggs and cream. Stir in the green onion mixture, the tasso, cheese, salt and pepper. In the deep half of the frittata pan over med. heat, melt 1 Tbs. of the butter. Add the egg mixtlure and cook, using a rubber spatula to gently lift the cooking edges and allow the uncooked eggs to flow underneath, 7-10 min. In the shallow half of the pan over med. heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and continue cooking until the eggs are set, about 5 min. more. Gently shake the pan to loosen the frittata, then slide it onto a serving plate. Garnish with the remaining 1 Tbs. parsley.