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