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. 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. 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. 3 Invert frittata onto a plate and garnish with parsley.

Nutrition per serving