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Asparagus Frittata with Creme Fraiche and Chives

A home-style Asparagus Frittata with Creme Fraiche and Chives made with Eggs, Fresh Chives, Fresh Italian Parsley, Parmesan Cheese, and Half And Half. Serves 40. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 6
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1/2 tsp
• 1/2 tsp
• 1 tbsp
• 1 tbsp
• 1 lb
• 1/4
• 1/3 cup

Method (preview)

1. 1

   Frittatas are flat Italian omelets.

2. 2

   When cut into bite-size pieces and garnished with a little creme fraiche and spring chives, they make a tasty hors d'oeuvre.

3. 3

   Preheat broiler.

4. 4

   Whisk eggs, 1/4 cup chives, parsley, Parmesan cheese, half and half, salt and pepper in large bowl until just blended.

5. 5

   Melt butter and oil in heavy nonstick 10-inch-diameter omelet pan over medium heat.

6. 6

   Add asparagus and onion and saute until asparagus is crisp-tender, about 4 minutes.

7. 7

   Pour egg mixture over asparagus.

8. 8

   Reduce heat to low; cook until edges are just set, about 3 minutes.

9. 9

   Using heat-proof spatula, lift cooked edges of egg mixture and tilt pan so uncooked eggs run beneath.

10. 10

    Continue cooking until egg mixture is nearly set on top, about 5 minutes.

11. 11

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

12. 12

    Slide spatula under frittata to loosen; slide out onto cutting board.

13. 13

    Cut frittata into 1-inch squares. (Can be made 1 hour ahead.

14. 14

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

15. 15

    Serving size = 1 square

16. 16

    Total Time: 25 Minutes

17. 17

    Contributed to the FareShare Gazette by Art; 29 February 2012. www.fareshare.net