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.
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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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