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Easy Asparagus Frittata

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"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."
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Ingredients

30 m servings 242 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Invert frittata onto a plate and garnish with parsley.

Footnotes

  • 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


Per Serving: 242 calories; 17.6 g fat; 4.6 g carbohydrates; 17.1 g protein; 344 mg cholesterol; 342 mg sodium. Full nutrition

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