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
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