Prep 0 mins
Cook 360 hrs
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.
- 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
- 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.
- 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).
- Arrange squares on serving platter. Spoon dollop of creme fraiche atop each square. Sprinkle with remaining 1/4 cup chives and serve.