Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.

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  • Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.

  • Invert frittata onto a plate and garnish with parsley.

Cook's Notes:

You can use any fresh herb you like instead of parsley and dill. Cilantro and dill work well, too.

If frittata only sets on the edges and stays liquid on top, reduce heat and cover with a lid to help the center set.

Nutrition Facts

242 calories; protein 17.1g; carbohydrates 4.6g; fat 17.6g; cholesterol 343.7mg; sodium 341.9mg. Full Nutrition
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