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My review
Easy Asparagus Frittata
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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."
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Ingredients
30 m servings 242 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
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