Asparagus Frittata With Creme Fraiche and Chives |
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Prep Time: 0 Minutes Cook Time: 21600 Minutes |
Ready In: 21600 Minutes Servings: 6 |
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Frittatas are flat Italian omelettes. In spring, the 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'oeuvres. 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 |
Directions:
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.
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