Asparagus Frittata with Horseradish Sour Cream

Ingredients

• 8 ounces asparagus ends trimmed cut into 1-inch pieces
• 0.5 teaspoon pepper black freshly ground plus more for seasoning
• 10 large eggs 
• 6 servings chives fresh finely chopped for serving
• 3 tablespoons horseradish prepared
• 1 teaspoon kosher salt plus more for seasoning
• 1 pinch nutmeg freshly grated
• 2 tablespoons olive oil 
• 1 tablespoon flat parsley italian finely chopped
• 0.3 cup cheddar cheese shredded white
• 0.5 cup cream sour
• 0.3 cup milk whole
• 1 medium onion yellow

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• spatula
• cutting board

Directions

1. Heat the oven to 400°F and arrange a rack in the middle.
2. Heat the oil in a large oven-safe nonstick frying pan over medium heat until shimmering.
3. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
4. Add the asparagus, season with salt and pepper, and cook, stirring occasionally, until the asparagus is crisp-tender, about 5 to 6 minutes more.Meanwhile whisk the eggs, milk, cheese, horseradish, parsley, measured salt and pepper, and nutmeg in a large bowl until evenly combined.Turn off the heat, pour the egg mixture into the pan with the asparagus mixture, stir with a rubber spatula to combine, and spread the asparagus into an even layer.
5. Transfer the pan to the oven and bake until the frittata is puffed and just set in the center, about 10 to 12 minutes.
6. Remove the pan to a wire rack and let it cool slightly, about 5 minutes.Loosen the edges of the frittata with a rubber spatula and slide it onto a cutting board. Slice it into wedges and serve immediately, passing the horseradish sour cream and chives on the side.