Frittata with Tasso & Cheddar

In the deep half of a frittata pan over medium heat, melt 2 Tbs. of the butter. Add the green onions and 2 Tbs. of the parsley and cook, stirring occasionally, until the onions are soft, about 3 minutes. Transfer to a small bowl. Wipe out the pan with paper towels.

In another bowl, whisk together the eggs and cream. Stir in the green onion mixture, the tasso, cheese, salt and pepper.

In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the egg mixture and cook, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath, 7 to 10 minutes.

In the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 3 minutes. Remove the deep pan and continue cooking until the eggs are set, about 5 minutes more.

Gently shake the pan to loosen the frittata, then slide it onto a serving plate. Garnish with the remaining 1 Tbs. parsley. Serves 8 to 10.