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Asparagus Frittata with Creme Fraiche and Chives
- Active Time 25m
- Total Time 25m
Makes about 40 squares
Frittatas are flat Italian omelettes. In spring, they 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'oeuvre.
- 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
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
28 calories; 2g total fat; 34mg cholesterol; 67mg sodium; 1g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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