Frittata with Tasso & Cheddar
- 3 1/2 Tbs. unsalted butter
- 1/4 cup thinly sliced green onions
- 3 Tbs. chopped fresh flat-leaf parsley
- 12 eggs
- 1/2 cup heavy cream
- 8 oz. tasso, diced
- 1 cup grated sharp cheddar cheese
- 1/4 tsp. kosher salt
- Freshly ground pepper, to taste
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.