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My review
Easy Asparagus Frittata
16
Marianne
"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."
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Ingredients
30 m servings 242Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
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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.
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Reviews
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6/5/2018
followed the recipe as written and it was a hit. I will make this again and the next time will use less salt for our taste and also cut the recipe in half or use two frying pans, as the one I ...
10/6/2019
I added some chopped Vidalia onion. Instead of parsley. We loved it!
3/24/2019
The recipe as written needs some changes with regards to cooking times/temperature. Mine came out over cooked on the bottom but the eggs were not cooked in the middle. The taste was good however...