Easy Asparagus Frittata

Rating: 4.45 stars
11 Ratings
  • 5 star values: 7
  • 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.

By Marianne

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Recipe Summary

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

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

Directions

  • 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

Per Serving:
242 calories; protein 17.1g; carbohydrates 4.6g; fat 17.6g; cholesterol 343.7mg; sodium 341.9mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

kitley
Rating: 5 stars
06/05/2018
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 nave may not be large enough. I found it very difficult to get the top cooked without searing the bottom. Loved it! Read More
Helpful
(3)

Most helpful critical review

Roni J
Rating: 2 stars
03/24/2019
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 so will experiment again changing the cooking style/time/temperature. Read More
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
kitley
Rating: 5 stars
06/05/2018
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 nave may not be large enough. I found it very difficult to get the top cooked without searing the bottom. Loved it! Read More
Helpful
(3)
Nellie Boorman
Rating: 4 stars
06/14/2018
No changes. Yes I will make it again. It was excellent. Read More
Helpful
(1)
Lena
Rating: 5 stars
10/16/2019
we really liked this frittata. Will surely make again Read More
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Heather Gerbyshak
Rating: 5 stars
12/17/2019
I used about 1/2 pound savory vegetables total (including 1/3 mushrooms 1/2 spinach remainder green onions. Sautéed that on low til tender. Brought to med added remaining butter and egg mixture: 6 duck eggs 7 tbsp milk and cheese mix (2/3 grated Romano and 1/3 Gouda) dill parsley salt pepper. At 14 min was too runny in center so covered and let sit on hot burner. Delicious! Read More
Roni J
Rating: 2 stars
03/24/2019
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 so will experiment again changing the cooking style/time/temperature. Read More
Mallory Kaelin
Rating: 4 stars
01/11/2020
I added some chopped onion. We loved it! Read More
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Stacie Gibson Chapman
Rating: 4 stars
07/22/2020
Too much asparagus. Next time I will use half the asparagus and double the cheese. Read More
Linda Buiter
Rating: 5 stars
06/12/2021
Quick, easy, low carb and a great way to use herbs from the garden and seasonal/homegrown asparagus (or veggie of your choice). I used aged cheddar cheese. Read More
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