Description
This easy asparagus frittata comes together in about 30 minutes for a quick and flavorful weeknight dinner that the whole family will love.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 teaspoons butter
- 1/2 pound asparagus, trimmed and cut into 1-inch pieces
- 8 large eggs
- 1/2 cup grated Parmesan cheese
- 7 tablespoons milk
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Heat the pan – In a 9-inch nonstick pan, heat the olive oil and butter over medium heat for about 2-3 minutes.
- Cook the asparagus – Toss in the asparagus pieces, stirring occasionally, until soft but still crunchy, about 10 to 15 minutes.
- Mix the eggs – Beat the eggs in a bowl until frothy. Add in the Parmesan cheese and milk, and season with salt and pepper.
- Combine everything – Pour the egg mixture directly over the cooked asparagus.
- Cook the frittata – Allow to cook for about 10 to 15 minutes until the eggs are set.
- Flip it out – Carefully flip the frittata onto a plate and top with parsley for color.
Notes
Serve warm; great for breakfast, lunch, or dinner. Can customize with leftover veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 450mg