Description
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.
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons butter
- ½ pound asparagus, trimmed, cut into 1-inch pieces
- 8 eggs
- ½ cup 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
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4