Easy Asparagus Frittata recipe

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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

Nutrition Info

241.7 calories
carbohydrate: 4.6 g
cholesterol: 343.7 mg
fat: 17.6 g
fiber: 1.2 g
protein: 17.1 g
saturatedFat: 6.6 g
servingSize: -
sodium: 341.9 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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