Frittata With Tasso & Cheddar
This hearty frittata combines the rich flavors of tasso, sharp cheddar cheese, and savory green onions, creating a delicious dish that's perfect for breakfast, brunch, or any time of day. The creamy eggs are cooked to perfection and topped with a sprinkle of fresh parsley for a finishing touch. So gather your ingredients and get ready to enjoy a flavorful and satisfying meal with this tasso and cheddar frittata recipe!
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
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