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.
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons butter
- 0.5 pounds asparagus , trimmed, cut into 1-inch pieces
- 8 large eggs
- 0.5 cups grated Parmesan cheese , or more to taste
- 7 tablespoons milk
- salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley , Optional
Instructions
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Bavarian Chanterelle Mushrooms with Bacon
Bacon and mushrooms are a match made in heaven. When you have the luxury of fresh chanterelles, this simple dish is an easy but exquisite way to prepare them. Serve with a baguette and white wine.
Angel Pie
Angel pie is made with lemon cream in a meringue crust.
Carry Cake with Strawberries and Whipped Cream
This recipe has been in my mother's family for over 100 years. In fact, the tube cake pan I use is my grandmother's, which she bought in the 1930s. I jazzed it up with the strawberries and whipped cream. My grandkids go crazy for this rendition of strawberry shortcake served with vanilla ice cream.