Asparagus Frittata With Creme Fraiche And Chives - cooking recipe

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

Preparation

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 saute 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.