Asparagus Frittata With Creme Fraiche And Chives

Total Time: 360 hrs Cook Time: 360 hrs

Ingredients

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

Recipe

• 1 preheat broiler. whisk eggs, 1/4 cup chives, parsley, parmesan cheese, half and half, salt and pepper in larg bowl until just blended. melt butter and oil in heavy nonstick 10-inch diameter omelette pan over medium heat. add asparagus and onion and sauté until asparagus is crisp-tender, about 4 minutes. pour egg mixtre 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.
• 2 slide spatula under frittata to loosen. slide out onto cutting board. cut frittata into 1-inch squares (can be made 2 hours ahead of time. let stand at room temperature).
• 3 arrange squares on serving platter. spoon dollop of creme fraiche atop each square. sprinkle with remaining 1/4 cup chives and serve.